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Sabbath Twists (Challah)
3 packages active dry yeast
1 1/3 cups warm water
1 tablespoon granulated sugar
1 tablespoon salt
3 tablespoons shortening, softened
5 cups flour
1 egg yolk
Dissolve yeast in warm water. Add sugar, salt, shortening and eggs,
stirring well. Gradually add flour. Knead on lightly floured board.
Let rise in greased bowl until doubled in bulk.
Punch dough down. Divide dough into 6 equal parts. Roll each part
between palms of hands into a strip which is fatter in center. Braid
3 strips, being sure to press ends together. Place on buttered
baking sheet. Let rise until almost doubled in bulk. Mix egg yolk
with a little water. Brush loaves with egg; sprinkle with poppy
seed. Bake at 400 degrees F for 40 minutes.
Makes 2 loaves.
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