Challah (6 loaves)

Recipe by Ella Russell

Before putting loaves into the oven to bake, break off a piece of dough and throw it into the oven while saying the blessing. This is a great mitzvah and brings much joy to the Jewish cook

• 3 Tbsp. yeast
• 2 cups water
• 3 cubes butter
• 1 1/2 cups honey
• 2 tsp. salt
• 9 eggs + egg yolk for glaze
• flour
• poppy or sesame seeds

Disolve yeast in a little water and let foam. Boil water and pour over butter, honey and salt. Let cool to warm and add the yeast and eggs. Add flour to make a batter and stir vigourously with a wooden spoon 300 times. Turn out on a floured board and knead at least 5 minutes, adding flour as needed. Place in an oiled bowl and cover with a damp cloth. Place in a warm place and let rise. Punch down and let rise again. Turn dough out on board and knead, divide into 6 balls and then divide each piece in 3. Each little third gets rolled into a "snake" and the three strands get braided into a challah. Brush with beaten egg yolk and sprinkle with poppy seeds. Let rise on cookie sheets and bake at 350 degrees for 1/2 hour.

This recipe can be found in the marvelous MCJC Cookbook.

Copyright MCJC 1993, 1998 (Updated 03/31/98 (rge))

(home) (calendar) (info) (articles) (sponsors) (links) (bios) (reviews) (travel) (recipes) (projects) (photos)