| | Challah Bread 2 6 tablespoons of shortening
2 tablespoons of sugar
1/2 cup of lukewarm water
Approximately 7 cups flour
1 1/2 cups of scalded milk
2 packages of yeast
3 eggs
2 teaspoons of salt |
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Melt shortening in milk. Pour into large bowl. Add sugar and salt and cool to lukewarm (about 1/2 hour). Dissolve yeast in lukewarm water and mix in eggs, reserving 1 yolk for top of bread. Add egg and yeast mixture to the liquid mixture. Stir in 4 cups flour, then 3 cups. Knead. Place in large greased bowl. Brush top with melted shortening. Cover and let rise until double (about 1 hour). Punch down. Divide into 3 then each into 3 again. Braid to make 3 loaves. Place in greased loaf pan. Mix egg yolk with 1 tablespoon water and brush on top of loaves. Sprinkle with poppy seeds if desired and let rise 1 hour. Bake 30 minutes at 375ºF. |
