Challah

Recipe of the Week
 
Challah
 
Courtesy of
Richard Blunt
 
 



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Ingredients

2 pkg. active dry yeast
1 cup warm water (110° to 115°)
2 Tbsp. sugar
1/3 cup light vegetable oil
2 eggs, lightly beaten
4-1/2 to 5 cups flour
1 tsp. salt
1/2 cup dried currants
      Glaze ingredients:
1 egg (beaten slightly)
2 Tbsp. water
2 Tbsp. poppy seeds

Method

Combine the yeast, warm water, sugar, and vegetable oil in a bowl. Stir until yeast is dissolved and set aside until yeast shows sign of activity.

Add egg to proofed yeast mixture.

Combine flour and salt. In a large mixing bowl combine 3 cups of the flour/salt mixture with yeast mixture and mix with a wooden spoon to form a sticky paste, then add the currants. Continue to add flour a little at a time until the dough pulls away from the sides of bowl.

Turn dough onto floured work surface and knead until it is smooth and elastic, about 10 minutes.

Place dough in a greased bowl, cover with a clean cloth, and set aside until it doubles in bulk.

Punch dough down and knead on a floured work surface for 1 minute.

Shape the dough into a 4-strand braid. When loaves are formed place them on a well-greased baking sheet.

Combine the remaining egg with the water and beat briskly with a fork until blended. Brush the egg glaze on the shaped loaf and sprinkle the loaf with poppy seeds.

Allow the loaves to proof, uncovered, until doubled in bulk, about 1 hour.

Place the loaves into a preheated 375° oven and bake until the loaves are done, about 40 minutes. Remove the loaves from the baking sheet and transfer them to a wire rack to cool.








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