Another yummy bread recipe from The Vegetarian Epicure, by Anna Thomas.
- 1 pkg. active dry yeast
- 2 tsp sugar
- 1 1/4 cups warm water
- 4 1/2 to 5 cups white flour
- 2 tsp. salt
- 2 eggs
- 2 TB butter
- 1-2 egg yolks
- Sesame seeds or poppy seeds
- Dissolve the yeast in 1/4 cup of water and add sugar.
- Sift 4 cups of flour together with the salt into a large mixing bowl and add the 2 eggs, the melted butter, and the rest of the water, as well as the yeast mixture.
- Stir until all is well-blended.
- Dust a flat surface with about 1/2 cup of flour and turn the dough out to knead.
- Knead in as much of the remaining flour as needed to make a smooth, elastic, non-sticky dough.
- Grease a large bowl and put the dough into it.
- Cover and leave it to rise in a fairly warm place for about 1 hour.
- Punch it down and let it rise again until doubled in bulk.
- On a lightly floured surface, shape the Challah:
- First divide the dough into 2 parts--one slightly larger than the other.
- Then cut the larger part into three equal pieces. Roll thepieces into strips and form a fat, even braid.
- Place it in the middle of a buttered bakingsheet.
- Now repeat this procedure with the smaller piece of dough, and place the second braid on top of the first.
- Cover with a light tea towel and let rise for about 1/2 hour.
- Brush the loaf heavily with the egg yolk and sprinkle it generously with poppy or sesame seeds.
- Bake at 375 degrees for about 50 minutes.