Best Sweet Challah Recipe

1. Mix water and yeast in a superhuge bowl
   
   
2. Add three cups flour and one cup sugar
   
   
3. stir with a fork and let rise half hour in warm place
   
   
4. in another bowl measure in 5 cups flour, salt, half-cup sugar
   
   
5. add margarine/butter and cut in with a knife until mixture resembles coarse meal
   
   
6. at end of half-hour add 4 beaten eggs to yeast mixture and stir well.
   
   
7. add flour-margarine mixture to yeast and work in bowl
   
   
8. if sticky add up to 2 more cups flour. (Avoid whole wheat flour if possible)
   
   
9. knead well on floured board until smooth and elastic
   
   
10. put in oiled bowl and cover with towel
    
    
11. put in warm place and let rise 2 hours or until doubled
    
    
12. punch down
    
    
13. knead lightly for a minute or two
    
    
14. braid 1-4 loaves
    
    
15. place in oiled loaf pans or cookie sheets
    
    
16. cover and let rise in a warm place for 3-5 hours. Note that the longer you let it rise the lighter the loaves will be, but do not kill the yeast.
    
    
17. brush the top of the loaves with beaten egg
    
    
18. bake at 350 for 30 minutes for 4 loaves, 30-45 for 3, 45-50 for 2, and 50-55 for one.
    
    
19. VARIATION: add currants or raisins during first kneading. Or mix together half a cup of cinnamon sugar and spread on a flattened slab of dough. Sprinkle liberally with raisins and roll up as for jelly roll. Pinch ends together to form a smooth circle. Instead of glazing with egg, spread with margarine and cinnamon/sugar.
    
    

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Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in selenium