*  Exported from  MasterCook  *

                                 Challah

Recipe By     : Jewish Food List
Serving Size  : 1    Preparation Time :0:00
Categories    : Shabbat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      yeast
   2      cups          lukewarm water
   8      cups          sifted -- unbleached flour
   2      teaspoons     salt
   4                    eggs -- beaten well
   1                    egg yolk -- beaten

Sift the 8 cups of flour; put aside.  Soak yeast in the water for 5 minutes. Si
ft the flour, salt and sugar together.  Combine the yeast mixture with 3 cups o
f the flour mixture, stirring until smooth. Cover the bowl with a cloth and all
ow to rise in warm place until double in bulk - about 30 minutes.  Add the beat
en eggs and mix well.  Add the remaining flour mixture and knead for ten minute
s (exactly) on a lightly floured surface until smooth.  Place the dough in a bo
wl; brush top with melted butter and cover with cloth.  Allow to rise until dou
ble in bulk - about 2 hours.  Knead the dough for 3 minutes.  Divide the dough 
into 6 equal ropes. Braid as desired -  three ropes can make one challah - ther
efore you would have two, nice- sized challahs. Let rise again for 1 hour on gr
eased baking sheets(covered).  Preheat oven to 400 degrees.  Brush top of chall
ah with melted butter and beaten egg yolk.  Sprinkle with poppy or sesame seeds
. Bake until done.


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