I sometimes substitute rye, white whole wheat and regular whole white in
recipe that follows. Water may have to be added as whole wheat uses a tad
more water. any questions let me know.


Challah (Braided white bread)

1 cup lukewarm water (110F, 40C)
3 packages (21 g) dry yeast
4 Tbsp (60 ml) sugar
5 to 6 cups (1.25 to 1.5 L) all-purpose flour
2 tsp (10 ml) salt
3 eggs
1/4 cup (60 ml) plus 1 tsp (5 ml) vegetable oil
1 egg yolk combined with 2 Tbsp (30 ml) water

For whole wheat, subsitute 2 or 3 cups of whole wheat flour in the above
recipe. I now use White Whole Wheat Flour and have better results wth all
of my whole wheat recipes. I am not sure why, but it works. Rising time
is longer.

Combine 1/2 cup (125 ml) of the water with the yeast and 1 tsp (5 ml) of
the sugar. Stir to dissolve the yeast and allow to rest in a warm place
for 5 minutes, or until it becomes frothy. In a large mixing bowl combine
4 cups (1 L) of the flour, the remaining sugar, and the salt. Make a well
in the center and add the yeast mixture, the remaining water, the 3 eggs,
and 1/4 cup (60 ml) of the vegetable oil. Gently stir with a wooden spoon
to combine, then beat vigorously until all the flour is absorbed. Add up
to 2 cups (500 ml) more flour until the dough can be gathered into a soft
ball. Place the dough on a lightly floured surface and knead for about 15
minutes until the dough becomes smooth and elastic. Sprinkle as necessary
with additional flour to keep it from sticking. Shape the dough into a
ball and place in a lightly oiled bowl. Cover loosely with a dish towel
and allow to rise in a warm place for about 45 minutes, until the dough
has doubled in volume. Punch the dough down and knead for a few minutes
to deflate completely. Return to the bowl and allow to rise for 15
minutes. Coat a large baking sheet with the remaining 1 teaspoon (5 ml)
vegetable oil. Traditionally the bread is divided into quarters and
braided in four parts, but this process is impossible for me to describe
without the aid of illustrations. You will achieve acceptable results by
dividing it into three parts, rolling each into a length of about 24
inches (60 cm), thicker in the middle and tapered at the ends, and
braiding them. Pinch the dough together at both ends and carefully place
the loaf on the baking sheet and let it rise in a warm place for about 30
minutes. Brush the top with the egg yolk and water mixture and bake in
the middle of a pre-heated 400F (200C) oven for 15 minutes. Reduce the
heat to 375F (180C) and bake an additional 30 to 40 minutes, or until the
challah is crusty and golden brown. Makes one loaf.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/