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Ingredients
| water: 1 1/2 cups (warm (110 degrees f/45 degrees c)) |
| margarine (oleo): 1 cup (melted) |
| granulated sugar: 3/4 cup |
| eggs: 3 (beaten) |
| active dry yeast: 4 1/2 tsp |
| salt: 1 tsp |
| bread flour (unsifted): 7 1/2 cups |
| eggs: 1 (beaten) |
| poppy seed: 2 Tbl (optional) |
| dried sesame seeds: 2 Tbl (optional) |
Challah in a Hurry
Credit: AllRecipes
User rating:
"Made with quick-rise yeast, this is a sweeter, richer challah that lends itself especially well to Rosh Hashanah or other holiday uses. It is quicker and easier than a standard double-rise recipe, so it's great for those afternoons when you're in a challah of a hurry. Challah was meant to be torn and not sliced. B'tayevon!"
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Prep Time
min -
Cook Time
min -
Servings
30 serving(s)
Tags
Directions
- In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs
- In a large bowl, mix together yeast, salt, and 7 cups of the flour. Gradually stir in liquid ingredients, and mix until dough holds together.
- Knead dough on a floured surface with remaining flour until smooth.
- Split the dough into 2 large pieces. Split the 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining beaten egg. Add poppy or sesame seeds, if desired. Let rise in a warm place until doubled in size.
- Bake in a preheated 325 degree F(165 degrees C) oven for 20 to 30 minutes.