Recipe No 12. Challah
Recently we’ve had a slew of inquiries regarding Challah. Yes, you can use Steiner’s All-Purpose Flour Blend to bake Challah. Grandpa Malcolm’s Challah recipe is below. Happy Baking.
- (1) cake or envelope of yeast
- 1/2 cup lukewarm water
- (1) tsp sugar
- (1) cup milk, scalded, then cooled to lukewarm
- 1/2 cup butter, melted
- (3) cups Steiner’s All-Purpose Flour – approximately
- (1) egg, slightly beaten
- (2) tbsp sugar
- (1) scant tbsp of salt
- (1) egg yolk beaten with 1/2 tsp of water
- poppy seeds
Dissolve yeast and tsp sugar in water. Keep in warm place until bubbly. Combine milk, butter, flour, salt, egg and (2) tbsp sugar in bowl add yeast. Stir until dough begins to leave sides of bowl. It will be sticky. Turn onto floured board, knead until satiny smooth and not sticky, adding flour as needed. Return to bowl, cover, let rise in warm place until double in bulk, about 1 hour. Punch down, knead again until smooth. Return to bowl, cover, let rise again until doubled, about 1 hour. On floured board divide dough into 3 parts. Roll with floured hands into long strips. Fasten together at one end and braid. Place on greased baking sheet, cover, let rise 1 hour. Brush top with egg yolk, sprinkle with poppy seeds. Bake 45 to 50 minutes at 350 degrees. Tap on bottom of bread should sound hollow when done. If not, bake few minutes more without pan.