Louise’s Challah (Hot Pot)

(from Joanna’s recipe box)

Source: Aunt Louise

Ingredients

  • 2 PKGS YEAST
  • 1/2 CUP SUGAR OR HONEY
  • 1 T SALT
  • 5 1'2 - 6 C. BREAD FLOUR OR ALL PURPOSE FLOUR ( I OFTEN USE 1 - 2 CUPS OF WHOLE WHEAT PASTRY FLOUR IN PLACE OF WHITE FLOUR)
  • 1 3/4 CUPS HOT WATER (12O DEGREES) OR YOU CAN USE MILK FOR PART OF THE LIQUID)
  • 4 EGGS SLIGHTLY BEATEN
  • 1/2 CUP UNSALTED BUTTER MELTED,
  • RICH EGG GLAZE ( 1YOLK OR WHOLE EGG, PLUS 1 T WATER, MILK OR CREAM)
  • SEEDS - POPPY OR SESAME

Directions

  1. IN MEDIUM BOWL STIR TOG FLOURS, SALT, AND YEAST. ADD WATER AND WITH WOODEN SPOON MIX UNTIL YOU HAVE A WET, STICKY DOUGH, ABOUT 30 SECONDS.

  2. COVER THE BOWL AET SIT AT ROOM TEMP UNTIL THE SURFACE IS DOTTED WITH BUBBLES AN THE DOUGH IS MORE THAN DOUBLED IN SIZE 12 – 18 HOURS.

  3. WHEN 1ST RISE IS COMPLETE USSE A BOWL SCRAPER OR SPATULA AND LIFT THE EDGES OF THE DOUGH TO TRY TO GET A ROUND BALL TO TRANSFER TO A FLOURED TEA TOWEL OR SILPAT . DUST WITH FLOUR SO IT’S NOT TOO TACKY. LET RISE FOR 1 – 2 HOURS.

  4. PREHEAT OVEN TO 475 DEGREES. PUT A 4 – 5 QUART POT WITH A COVER IN THE OVEN WHEN YOU PREHEAT.

  5. CAREFULLY TAKE THE POT OUT AND SORT OF ROLL THE DOUGH INTO THE HOT POT. COVER FOR THE FIRST 30 MINUTES. TAKE THE COVER OFF FOR THE LAST 15 – 30 MINUTES. (I HAVE FOUND THAT IT TAKES ABOUT 15 MINUTES MORE NOT 30 MINUTES WITH THE COVER OFF.

Email to a friend | Print this recipe | Back