Made with quick-rise yeast, this is a sweeter, richer challah that lends itself especially well to Rosh Hashanah or other holiday uses. It is quicker and easier than a standard double-rise recipe, so it’s great for those afternoons when you’re in a challah of a hurry. Challah was meant to be torn and not sliced. B’tayevon!
In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs
In a large bowl, mix together yeast, salt, and 7 cups of the flour. Gradually stir in liquid ingredients, and mix until dough holds together.
Knead dough on a floured surface with remaining flour until smooth.
Split the dough into 2 large pieces. Split the 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining beaten egg. Add poppy or sesame seeds, if desired. Let rise in a warm place until doubled in size.
Bake in a preheated 325 degree F(165 degrees C) oven for 20 to 30 minutes.
Per Serving: 91 calories; protein 1.3g; carbohydrates 5.6g; fat 7.2g; cholesterol 24.8mg; sodium 157.4mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.