October 03, 2016
Breads, Jewish, Budget-Friendly,
Christmas, Entertaining, Rosh Hashanah, Sunday Dinner, Thanksgiving, Oven Bake, Kosher, Low Fat, Non-Dairy, Vegetarian, Make it from scratch, Yeast Bread, Flour more
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"From an old community cookbook - cook time include overnight rise. Makes 2 loaves"
Dissolve yeast in 1/4 cup water, add 3 tsp sugar and let proof in bowl.
Add 1 egg and 1 white ( save the yolk), 3/4 cup water, oil, sugar and salt- mix well,
Add 1 1/2 cups flour - mix well.
Add the rest of the flour -mix well.
Place in a large oiled bowl - oil the top of the dough - cover with wrap and place in the refrigerator overnight.
The next day, remove for the refrigerator and let stand covered 30 minutes, punch down.
Form 2 loaves and place in greased loaf pans (2).
Spread the egg yolk ( beaten) over the tops.
Let rise until doubled.
Preheat the oven to 375 F.
Bake 30 minutes until completely brown.
Remove the challahs from the pans and let cool on racks.
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