Louise’s Challah (Oven)

(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. PLACE YEAST, SUGAR, SALT, AND 2 CUPS OF FLOUR IN A LARGE BOWL. ADD WATER, EGGS, BUTTER. BEAT HARD FOR 3 MINUTES. ( I USE A MIXER FOR THIS.)

  2. ADD REMAINING FLOUR 1/2 CUP AT A TIME. WHEN IT GETS TOO MUCH FOR THE MIXER I KNEAD THE DOUGH ON A FLOURED BOARD. IT SHOULD BE SOMEWHAT STIFF. ( I OFTEN ADD A BIT MORE FLOUR THAN SUGGESTED.)

  3. PLACE DOUGH IN A GREASED BOWL, COVER, AND LET RISE FOR 1 – 1/12 HOURS .

  4. GENTLY DEFLATE AND DIVIDE TO BRAID. IT MAKES TWO MEDIUM SIZED LOAVES.

  5. LET BRAIDED BREAD RISE ANOTHER 30- 40 MINUTES COVERED LOOSELY.

  6. BRUSH DOUGH WITH EGG WASH AND SEEDS.

  7. BAKE IN A PREHEATED OVNE 350 DEGREES FOR 40 – 45 MINUTES. ( IT CAN OFTEN TAKE LONGER. A LOT DEPENDS ON THE SIZE OF THE LOAF.)

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