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Mary's CHALLAH BREAD

  • 2 CUPS MILK
  • 1/3 CUP BUTTER
  • 1/4 CUP WATER
  • 3 1/2 CUPS UNSIFTED FLOUR
  • 2 PKGS ACTIVE DRY YEAST
  • 1/4 CUP SUGAR
  • 1 TBSP SALT
  • 4 EGGS
  • 3-4 CUPS UNSIFTED FLOUR
  • 1 TBSP COLD WATER
  • 1/2 TSP POPPY OR SESAME SEEDS
IN A SAUCEPAN, HEAT MILK, BUTTER AND WATER UNTIL BLENDED. IN A LARGE BOWL, COMBINE 3 1/2 CUPS OF FLOUR, YEAST, SUGAR AND SALT. BLEND IN MILK MIXTURE & BEAT FOR 2 MINUTES WITH MIXER AT MEDIUM SPEED.

SEPARATE 1 EGG, RESERVING YOLK. BLEND EGG WHITE AND 3 EGGS INTO BATTER. ADD ENOUGH FLOUR TO MAKE SOFT DOUGH. TURN ONTO FLOURED BOARD AND KNEAD DOUGH UNTIL SATINY. PLACE DOUGH IN A GREASED BOWL, TURNING ONCE TO GREASE TOP. COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLED IN BULK.

PUNCH DOWN; TURN ONTO FLOURED BOARD AND DIVIDE INTO 2 PIECES, ONE TWICE THE SIZE OF THE OTHER. DIVIDE LARGER INTO THIRDS, ROLLING EACH INTO 15 INCH ROPES. BRAID TIGHTLY AND SEAL ENDS BY PINCHING. DIVIDE SMALLER INTO THIRDS, ROLL INTO 13 INCH ROPES, BRAID. PLACE SMALLER ROPES ON THE LARGER ROPES AND SEAL ENDS.

PLACE DIAGONALLY ON A GREASED BAKING SHEET. BEAT RESERVE YOLK WITH WATER AND BRUSH CHALLAH. LET RISE UNTIL DOUBLED. SPRINKLE WITH SEEDS ON TOP.

BAKE AT 375°F FOR 25-30 MINUTES.

Your comments and suggestions by e-mail welcome: wordup@idt.net
Submitted by Tess M Nov 26, 2009 15 min 30 min 45 min

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