ROBYN’S CHALLAH RECIPE

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					               ROBYN’S CHALLAH RECIPE

2 Env. Rapid Rise Yeast                              1 tsp. vanilla
3/4c. sugar                                          1/2c. canola oil
2c. warm water                                       1 tbl. Kosher salt
2 eggs + 1
3c. bread flour + 4c.                                *Optional: sesame seeds/
                                                        poppy seeds

Oil a large ceramic or glass bowl and set aside.
Mix together yeast, sugar, and warm water; let rise until height of foam is
about equal to the height of the liquid (approx. 20 min). Pour mixture into a
large cuisinart.
Add into cuisinart, 2 eggs and 3c. flour.

While machine is blending, add vanilla, oil, and salt.

Add 4c. bread flour ( ½ c. at a time) until well blended.

Turn dough out onto a lightly floured surface and knead dough until well
formed and smooth. Place dough into oiled bowl and cover with a towel.
Set aside to rise for at least 1 ½ hours, until nice and high!
Prepare a large cookie sheet with parchment paper.
Punch down dough (my kids’ favorite part!) and separate into 2 halves.
Lightly flour surface and divide each ½ into 3 equal pieces. Roll out each
one into long pieces, kneading out air bubbles, and then braid. Tuck under
ends. Place onto prepared baking sheet. Repeat for the next ½.
Cover and let rise for at least 1 hour.
Brush with egg* and bake for 20-25 minutes in a 350 degree oven, turning
1/2 through cooking time.

Optional: Sprinkle with poppy and/or sesame seeds, or brush with honey, or
brush with olive oil mixed w/garlic powder and oregano, etc.

Abraham Joshua Heshel once said that “the Temple was a sanctuary in
space; Shabbat is a sanctuary in time.” May this challah help you create a
holy space and a memorable celebration for you and your family, each and
every week of the year! God bless and Shabbat shalom.
B’ahava, Robyn Fisher

				
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posted:6/17/2010
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