Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Almost Grandmother's Challah Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Cup(s) Plus 2/3 cup warm water
105F. to 115F.
2 Tablespoon(s) Dry yeast
1 Tablespoon(s) Plus 3/4 cup sugar
5 Eggs
3/4 Cup(s) Vegetable oil
1 Teaspoon(s) Salt
7 1/2 Cup(s) All-purpose flour, about
1 Egg yolk
1 Tablespoon(s) Water
Combine 1/2 cup warm water, yeast and 1 tablespoon sugar in large
glass measuring cup and stir until yeast dissolves. Let yeast mixture
stand at room temperature until foamy, about 10 minutes. In large bowl
of heavy-duty mixer fitted with whisk attachment, beat 5 eggs until
blended. Add oil, salt and 3/4 cup sugar and beat until pale yellow
and slightly thickened, about 4 minutes. Beat in 2/3 cup warm water.
Add yeast mixture and beat until blended. Remove whisk and fit mixer
with dough hook. Add enough flour 1 cup at a time to form smooth
dough, beating well after each addition. Beat on medium speed until
smooth and elastic, about 5 minutes, adding flour by tablespoonfuls if
sticky. Turn out onto floured surface and knead 2 minutes. Lightly
oil large bowl. Add dough, turning to coat with oil. Cover with
plastic wrap, then with clean kitchen towel. Let dough rise in warm
draft-free area until doubled in volume, about 1 hour. Punch down
dough. Cover with plastic and clean kitchen towel and let rise 30
minutes. Grease 2 large baking sheets. Turn out dough onto lightly
floured surface. Divide dough into 2 equal portions. Divide each
portion into 3 equal pieces. Roll each piece into 9-inch-long rope.
Braid 3 ropes together; pinch ends together to seal. Repeat with
remaining dough pieces, forming 2 braids. Place each braid on baking
sheet. Cover with towel . Let rise in warm area until almost doubled,
about 30 minutes. Preheat oven to 400F. Whisk yolk with 1 tablespoon
water to blend. Brush dough with egg mixture. Bake 10 minutes. Reduce
oven temperature to 350F. Bake until bread is golden brown and sounds
hollow when tapped on bottom, about 35 minutes. Transfer loaves to
rack and cool completely. (Can be prepared 1 day ahead. Wrap tightly
in plastic and store at room temperature.) Makes 2 loaves. Bon
Appetit March 1995 Converted by MC_Buster. Per serving: 5316 Calories
(kcal); 201g Total Fat; (34% calories from fat); 136g Protein; 727g
Carbohydrate; 1148mg Cholesterol; 2447mg Sodium Food Exchanges: 47 1/2
Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 35 1/2 Fat; 0
Other Carbohydrates Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 5397
Calories From Fat: 1792
Total Fat: 202.8g
Cholesterol: 1114.5mg
Sodium: 2723.8mg
Potassium: 1597.9mg
Carbohydrates: 740.3g
Fiber: 31.8g
Sugar: 16.1g
Protein: 140.6g

Scale this recipe to Servings [?]