Challah

One morning years ago, one of my fellow seminary teachers brought this bread into class to celebrate a  Jewish holiday. Everyone loved it and so I had to get her recipe. Now you can have it, too. Thank you Janette!

Challah

• 1 1/2 cups warm water
• 1 cup margarine, melted
• 1/2 cup sugar
• 3 eggs, beaten
• 1 1/2 tablespoons quick-rise yeast
• 1 1/2 teaspoons salt
• 7 1/2 cups bread flour

In one bowl, blend together the water, margarine, sugar and eggs. In a large bowl, mix together yeast, salt, and 7 cups of the flour. Gradually stir in the liquid ingredients, and mix until dough holds together. 

Knead dough on a floured surface with remaining flour until smooth. Split the dough in half. Take one half, divide into three 3/4" ropes, braid into a loaf, and place on a greased baking sheet. Repeat. If desired, brush dough with beaten egg and sprinkle with poppy and/or sesame seeds.

Let rise until double, about one hour. Then bake at 325 degrees for 25 minutes. Break apart to serve - at least that's what her instructions say. We might slice it when we turn it into French toast.

This bread made delicious French Toast, although if that's the intended purpose it might be better to bake it as a loaf instead of a braid.