RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4692
| View Recipe |
|
|
| Recipe Name: |
Challah - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
Pareve |
| Ethnicity: |
Jewish |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
1.50
Hours |
Original Num Servings: |
6 |
| Cooking Time: |
1.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$1.17
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
Serve with honey for Rosh Hashanah |
| Comments: |
Yields one 14-inch loaf. You can use a mixture of poppy seeds and sesame seeds, or just use 3 tablespoons of one of them. If you prefer, you can skip the seeds altogether. For Rosh Hashanah, do not braid the bread. Instead, knead in 1/2 cup of raisins or fruit for fruitcake and shape the loaf into a round by using 3/4 to make a rope and 1/4 to make a ball. Place the ball inside the rope, which you have snaked into a circle.
|
|
Ingredients:
0.25 Cup crisco
|
Directions:
Pour 1/2 cup of the lukewarm water into a small shallow bowl and sprinkle it with the yeast and a tsp of the sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft-free place (such as a turned off oven) for about 5 minutes, or until the mixture almost doubles in volume.
In a deep mixing bowl, combine 4 cups of the flour, the remaining 3 tsp of the sugar and the salt. Make a well in the center, pour in the yeast and the remaining 1/2 cup of lukewarm water, and add the eggs and 1/4 cup of the Crisco.
Gently stir the center ingredients together with a large spoon, then beat vigorously until all of the flour is absorbed. Add up to 2 cups more flour, beating it in 1/4 cup at a time and using as much as necessary to form a dough that can be gathered into a soft ball. If the dough becomes difficult to stir, work in the flour with your fingers.
Place the dough on a lightly floured surface and knead by pressing it down, pushing it forward several times with the heel of your hand and folding it back on itself. Repeat for about 15 minutes, or until the dough is smooth and elastic. Sprinkle it from time to time with a little flour to prevent it from sticking to the board.
Shape the dough into a ball and place it in a lightly greased bowl. Drape loosely with a kitchen towel and set aside in the warm draft-free place for 45 minutes, or until the dough doubles in bulk. Punch the dough down with a single blow of your fist and knead it again for a few minutes. Set the dough aside to rest for 10 minutes.
With a pastry brush, coat a large baking sheet with the remaining teaspoon of Crisco. Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a rope about 22 inches long. The ropes should be about 2 inches in diameter at the center and taper to about 1/2 inch at both ends. Interweave the ropes into a four-part braid. Carefully place the challah on the baking sheet and let it rise in a warm place for about 30 minutes.
Preheat the oven to 400 degrees. Brush the top of the loaf with the egg yolk and water mixture and top with poppy seeds and sesame seeds and bake in the middle of the oven for 15 minutes, then reduce the heat to 375 degrees and continue baking for 45 minutes longer, or until the challah is golden brown and crusty. Cool on a wire rack. |
|
|
|
| Nutrition per Serving: |
| Calories: |
1776 |
Total Carbs: |
323.8 |
Net Carbs: |
306.4 |
| Cholesterol: |
140.5 |
Fat: |
12.4 |
Protein: |
51.93 |
| Fiber: |
17.35 |
Sodium: |
828.76 |
|
|
|
