This challah recipe with quick-rise yeast is a sweeter, richer challah that is great for Rosh Hashanah or other holiday uses. It is quicker and easier than a standard double-rise recipe, so it's great for those afternoons when you're in a challah of a hurry. Challah was meant to be torn and not sliced. B'tayevon!
Ingredients
- ½ cups warm water (110 degrees F/45 degrees C): 1 piece
- margarine: 1 cup (melted)
- white sugar: 0.75 cup
- egg: 3 piece (beaten)
- ½ teaspoons active dry yeast: 4 piece
- salt: 1 tsp
- ½ cups bread flour: 7 piece
- egg: 1 piece (beaten)
- poppy seeds: 2 Tbsp (optional)
- sesame seeds: 2 Tbsp (optional)
Metric Conversion
Stages of cooking
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In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs.
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In a large bowl, mix together yeast, salt, and 7 cups of flour. Gradually stir in liquid ingredients, and mix until dough holds together.
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Knead dough on a floured surface with remaining flour until smooth.
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Split dough into 2 large pieces. Split 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining beaten egg. Add poppy or sesame seeds, if desired. Let rise in a warm place until doubled in size.
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Bake in a preheated 325-degree F (165-degrees C) oven for 20 to 30 minutes.
