A surprisingly sweet yet light challah that makes any night special Feel free to knead some raisins into the dough if you like
Prep Time
1 hr 55 mins
Dificult
Medium
Servings
3 hrs 10 mins
Ingredients
Instructions
In a small saucepan
combine water and margarine in a small saucepan. Heat until margarine is melted and very warm
but not boiling.
In a large bowl
mix together 3 cups flour
white sugar
brown sugar
yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs
one at a time
beating well after each addition. Stir in the remaining flour
1/2 cup at a time
beating well after each addition. When the dough has pulled together
turn it out onto a lightly floured surface and knead until smooth and elastic
about 8 minutes.
Lightly oil a large bowl
place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume
about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into long 'ropes'. Braid the pieces together to form two large loaves. Place the loaves on two lightly greased cookie sheets
cover the loaves with a damp cloth and let rise until doubled in volume
about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes
