Very Buttery Challah
Serving Size : 1
Ingredients for prepare Very Buttery Challah
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 1/2 | sticks | butter - melted |
| 2 | packages | yeast |
| 2 | cups | water - warm |
| 7 | cups | flour - unbleached |
| 4 | teaspoons | salt |
| 3 | | egg - beaten |
| 1/2 | cup | sugar |
| 2 | | egg - beaten |
recipe Very Buttery Challah
Dissolve yeast in warm water. Beat 3 eggs
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in a large mixing bowl; add salt, sugar, dissolved yeast, and butter. To this mixture, add 4 cups of
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the flour (all at once). Stir in the flour and continue to add 3 more cups of flour until the
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dough is of a soft consistency. Knead the dough on a floured board until
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the dough is no longer sticky and is springy to the touch. Place the dough in a
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greased mixing bowl and cover with a towel. Let rise 1 1/2 hours, or
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until doubled in bulk. Punch down the dough, knead it a little, and divide it in 6
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pieces. Roll each piece with your hands so they become long, skinny ropes.
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Braid 3 ropes, pinching the ends together. Repeat the process with the other 3 ropes. Place each braided loaf on
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it`s own greased cookie sheet, cover with a towel, and let rise about an hour- until
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doubled in bulk. Brush the loaves with the 2 beaten eggs, sprinkle with poppy seeds or sesame seeds (optional).
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DO NOT PRE-HEAT OVEN- Bake in a 350F degree oven about 45 minutes, until the
Very Buttery Challah
bread is golden-brown.
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