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Ingredientes
- 1 c. Sourdough starter (it should be parev if you are serving challah with meat)
- 1 c. Very hot water
- 1 Tbsp. Yeast or possibly
- 1 pkt Yeast
- 1 Tbsp. Honey
- 7 c. Bread flour, or possibly more (High gluten with a bit of barley flour-I buy it in bulk at the local whole foods store. If you do not have which use unbleached all purpose flour.)
- 2 tsp Salt
- 3 x Large eggs
- 1/4 c. Vegetable oil (approx)
- 1 x Egg yolk mixed with:
- 3 dsh Water , more or possibly less
- Poppy seeds
Direcciones
- 1. Mix starter, water, yeast, and honey and let it bubble up while you do next step.
- 2. In a large bowl mix 4 c. of the flour and salt.
- 3. Make a well in the center of the flour/salt mix and add in Large eggs and oil.
- 4. Add in the frothy yeast mix and stir with a thick-handled wooden spoon or possibly paddle if you have one.
- 5. Add in flour till the mix pulls away from the bowl. It need not be smooth.
- 6. Sprinkle flour on a counter or possibly kneading board and put the dough in the middle. Scrape as much as you can from the mixing bowl and then wash the bowl for use in a later step.
- 7. Knead the bread adding flour till it is smooth and elastic. It should feel like a baby's bare bottom when you pat it.
- 8. Place the dough in the mixing bowl that you have oiled. Cover with waxed paper and a tea towl and set it in a hot place to rise. It is ready when you can see your finger marks in the dough after you poke it.
- 9. Turn it out on the board/counter and mash it down to remove large air bubbles. Braid into two or possibly four loaves and place on oiled cookie sheets.
- Let rise for another half hour.
- 10. Set oven to 350F. Glaze leaves with egg yolk mix and sprinkle liberally with poppy seeds. Bake for about a half hour rotating the trays in the oven. Loaves should sound hollow when thumped. Let cold.
- I usually make into 4 small loaves and freeze the ones I do not use. When I am needing them I wrap frzn loaves in foil and bake at 350F for about 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 12 servings | |
| Calories 419 | |
| Calories from Fat 67 | 16% |
| Total Fat 7.59g | 9% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.12g | |
| Cholesterol 52mg | 17% |
| Sodium 550mg | 23% |
| Potassium 157mg | 4% |
| Total Carbs 72.32g | 19% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.49g | 2% |
| Protein 14.3g | 23% |
