![\"Wonderful\"](\"http:\/\/www.byeshua.org\/wp-content\/uploads\/2014\/01\/challah1.jpg\")
<\/a>Yield: 2 small Challahs<\/span>\u00a0<\/span>\u00a0<\/span><\/p>\n
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- 1 tablespoons dry yeast<\/li>\n
- 1\/4 cup warm water<\/li>\n
- 1 teaspoon sugar\u00a0<\/span><\/li>\n<\/ul>\n
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- Combine yeast, 1\/4 cup of warm water, and 1 teaspoon sugar in a small bowl or in a 2 cup glass measuring bowl.\n
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- This will begin to foam up almost immediately.\u00a0 This process activates the yeast.\u00a0 This is also a great way to test your yeast to make sure it is still good.\u00a0<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n
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- 3\/4 cups boiling water<\/li>\n
- 1\/4 \u00a0cup butter, softened<\/li>\n
- 1 \u2013 1\/2 teaspoons salt<\/li>\n
- \u00bd cup sugar<\/li>\n
- 1 egg (large)<\/li>\n
- 3 \u20131\/2 cups flour\u00a0<\/span><\/li>\n<\/ul>\n
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- Place butter in a bowl, pour in boiling water, and mix until the butter has melted.<\/li>\n
- Add salt and sugar, let cool.<\/li>\n
- Add eggs, mix well, and then add the yeast mixture from above.<\/li>\n
- Gradually add the flour<\/li>\n
- Knead for about 10 minutes.\u00a0 Adjust with extra flour or a little water.\n
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- Too dry: will not stick together.<\/li>\n
- Too wet: sticks to your hands.<\/li>\n<\/ol>\n<\/li>\n
- Brush the dough with a little oil, cover with a kitchen towel\n
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- Let dough rise in a warm place for 1 hour.<\/li>\n
- 115 degrees Fahrenheit.<\/li>\n
- Dough will double in size (it is finished if doubled). <\/li>\n<\/ol>\n<\/li>\n<\/ol>\n
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- Separate the Challah into two equal parts.<\/li>\n
- Make braids from each part (see Braiding) and make into two loaves.<\/li>\n
- Place them on a flat pan and let them rise for 1 hour (warm place same as above.)<\/li>\n
- Pre-heat oven to 350 degrees F. (Do NOT put the rising dough in the oven.)\u00a0<\/span><\/li>\n<\/ol>\n
\u00a0<\/span><\/p>\n
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- 1 egg, beaten<\/li>\n
- Poppy seeds (or sesame seeds) or both.\u00a0<\/span><\/li>\n<\/ul>\n
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- Brush the loaves with the beaten egg.<\/li>\n
- Sprinkle with poppy seeds or sesame seeds.<\/li>\n
- Bake for approximately 40 minutes or until golden brown.<\/li>\n
- Let cool on cooling rack.<\/li>\n<\/ol>\n
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<\/p>\n","protected":false},"excerpt":{"rendered":"
Fran’s Challah for a great Shabbat. Yield: 2 small Challahs\u00a0\u00a0 1 tablespoons dry yeast 1\/4 cup warm water 1 teaspoon sugar\u00a0 Combine yeast, 1\/4 cup of warm water, and 1 teaspoon sugar in a small bowl or in a 2 cup glass measuring bowl. This will begin to foam up almost immediately.\u00a0 This process activates … Continue reading Challah Recipe<\/span>
- This will begin to foam up almost immediately.\u00a0 This process activates the yeast.\u00a0 This is also a great way to test your yeast to make sure it is still good.\u00a0<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n
- Combine yeast, 1\/4 cup of warm water, and 1 teaspoon sugar in a small bowl or in a 2 cup glass measuring bowl.\n