9:38 AM 3/2/98
rfr

   Title: Challah or Koilitch+
 Categories: Breads, Jewish, Heirloom
      Yield: 10 servings

      1 pk Yeast
      1 tb Sugar
  1 1/4 c  Tepid water
  4 1/2 c  All-purpose flour
      1 tb All-purpose flour
      2 ts Salt
      2    Eggs, lightly beaten
      2 tb Butter, melted
      1    Egg yolk
           Poppy seeds

Method: Combine the yeast and sugar in the mixing bowl of a table top
mixer and dissolve in 1-1/4 cup tepid water.  In a large mixing bowl,
sift together the flour and the salt.  Add the eggs and melted and
cooled butter and 2/3 of the flour mixture to the yeast mixture.  Mix
at speed 2 for 2 minutes, then add the flour up to the point that the
dough leaves the sides of the bowl.  Grease large bowl and place the
dough in it turning to grease the top.  Cover with a kitchen towel.
Let rise in a draftless warm place for approximately 1 hour.  Take 2/3
of the dough and make a braid with it about 1 foot long.  Place it on
a lightly greased cookie sheet.  Put kitty-corner, squarely in the
middle.  Brush braid with the egg yolk.  Take the rest of the dough and
make a smaller braid only 10 inches long.  Take the side of your hand
and press firmly along the top of the larger braid (to keep smaller
braid in place as it is baking).  Place smaller braid on top.  Brush
the top braid with egg yolk and sprinkle liberally with poppy seeds.

Let rise in a warm place again, about 40 minutes; don't let it rise
too much.  Bake in preheated oven at 375 degrees F. for 40 to 45
minutes.  Check after about 25 minutes to see that it isn't getting
too dark.  If it is, place a piece of foil over it for the balance of
the baking time.  Wrap leftovers, if any, in wax paper. 

Mary Riemerman

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MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: Challah (Holiday twist bread)
Categories: Breads, Diabetic
     Yield: 18 servings

     1    Pk active dry yeast (1 tbs)
     2 tb Sugar
   1/4 c  Warm water (110-115 F)
     2 c  All-purpose flour
     2 c  To 2 1/2 c whole wheat flour
   1/2 ts Salt
     1    Egg
     2 tb Vegetable oil
 1 1/4 c  Water
          Beaten egg
     1 tb Poppy seeds 

Dissolve the yeast and sugar in 1/4 c of warm water.  Let stand for 5
minutes.  Combine the flours and salt in a mixing bowl.  Make a well in
the center of the flour mixture and add the egg, oil, yeast mixture and
the remaining 1-1/4 c of water.  Mix well.  Knead the dough on a
floured board, adding more whole wheat flour until the dough is smooth
and elastic.  Place in an oiled bowl.  Cover with a damp towel and let
rise until doubled, about 1 hour.  Divide the dough into 3 parts.  Roll
each third into a strip about 15 inches long.  Braid the strips
together and place on a lightly oiled baking sheet.  Brush with the
beaten egg.  Sprinkle on the poppy seeds.  Cover and let rise until
doubled.  Bake in a 375 degree F. oven for 40 to 45 minutes, or until
golden brown.

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