Challah
This is a Menucci family recipe. Karla, Will’s mom writes some fun facts about Challah.
Historically, challah is the name of a biblical tithe. In days past, a portion of dough was donated to a priest. When preparing challah, today's cook breaks off a piece of dough before baking the bread, then throws the bit of dough into the oven while saying the blessing.
Yield: 3 loaves
Ingredients:
7 cup flour
1 tsp salt
½ cup sugar
2 pkg yeast
⅓ cup warm water
½ cup Oil
4 eggs
1 cup boiling water
½ cup cold water
Instructions:
Beat eggs. In a separate bowl, mix oil, sugar and salt. Add boiling water. Stir till dissolved.
Sprinkle yeast into a cup with 1/3 cup warm water. Wait until frothy, then stir.
Add cold water to oil and sugar mixture. Ensure mixture is the right temperature (lukewarm), then add yeast. Add eggs, but hold some to use later for brushing glaze.
Add flour a little at a time, mixing well after each addition. Turn dough onto floured board and add more flour if necessary. Knead until smooth and not sticky.
Return dough to bowl that has been oiled slightly, cover, and rise in warm spot until doubled. Expect this to take at least 1 hour. Return to floured board and knead for a couple of minutes. Divide dough into 3 equal rolls.
Knead one roll for another minute. Form roll into three long strips for braiding. Pinch the ends at one end together and braid. Pinch bottom ends together when braid is completed. Place in greased loaf pan.
Do the same for the two other rolls. Rise again in warm spot for about three quarters of an hour.
Preheat oven to 350 F. Brush tops with the bit of egg that you saved. Sprinkle with poppy seeds if desired. Bake for approximately 30 minutes, watching carefully. Recipe challah should be brown on top but not burnt on the bottom.
Remove from pans, and cool on towels.