Challah from Mimi's Cyber Kitchen edited by Leah Ellias

Name: How to cook Challah from Mimi's Cyber Kitchen edited by Leah Ellias - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20 servings
Cuisine: Us

Introduce

Chef :

Leah Ellias

Challah from Mimi's Cyber Kitchen edited by Leah Ellias

Always delicious, light and fluffy. Shabbat Shalom to all who observe.

Ingredient

Food ration :

20 servings

3 oz

unsalted butter or margarine cut into inch pieces (6Tbs)

1/2 tsp

Cooking instructions

* Step 1

Turn oven on to the "warm" setting

* Step 2

Grease large ovenproof glass bowl and set aside.

* Step 3

Melt margarine with 1 cup water in small saucepan over low heat. Let cool to lukewarm.

* Step 4

Place 2 cups flour in large bowl of electric mixer and make a well in center. Combine sugar, yeast and salt in well.

* Step 5

Add melted margarine mixture. Using dough hook, blend at low speed until thoroughly combined, 2 to 3 minutes.

* Step 6

Add 4 eggs and additional egg yolk, one at a time, blending well at medium low speed after each addition. Continue mixing until dough resembles thick batter, about 7 minutes.

* Step 7

Blend in 3 cups flour, 1/4 cup at a time, mixing at low speed until dough is heavy and sticky and pulls away from sides of bowl, about 7 minutes.

* Step 8

Sprinkle remaining 1/2 cup flour on work surface and knead until smooth and elastic, about 5 minutes. (Dough will be sticky.)

* Step 9

Transfer dough to prepared ovenproof glass bowl, turning to coat entire surface. Pour boiling water into medium ovenproof glass bowl. Set bowl with dough atop; do not allow bottom of large bowl to touch boiling water. Cover dough with cloth and let rise in warm draft-free area until doubled in volume, 40-50 minutes

* Step 10

Grease 2 baking sheets, or two 9x5 inch loaf pans, or 1 of each

* Step 11

Divide dough according to the size and amount of loaves you desire. Separate each part into thirds. Roll each third into a flat rectangle with a rolling pin.

* Step 12

Oil your hands with vegetable oil. Using the heels of your hands, roll each rectangle from the bottom to the top. Form ropes. Make braids with ropes, tucking ends under.

* Step 13

Transfer loaves to prepared pans. Pour boiling water into 2 medium ovenproof glass bowls. Arrange pans with loaves over water. Cover; let rise in warm draft-free area until doubled, about 30 minutes.

* Step 14

Remove loaves from over water.

* Step 15

Turn oven to 400º

* Step 16

Bake until golden, about 15 minutes

* Step 17

Combine egg white and 1/2 teaspoon water; brush over loaves.

* Step 18

Continue baking until browned, 8 to 10 minutes. Turn loaves out onto racks and cool slightly. Serve warm or allow to cool, wrap with plastic and store at room temperature