Here’s how to perfectly make water challah – a special Jewish bread – with this no fail recipe. You can make simple loaves from the dough or braid into your desired shape. The result is always moist, rich, eggy challah slightly sweetened with sugar. The recipe is great for entertaining as it makes a big batch to serve a crowd. Smart Recipes, American Recipes, Eggs,Grains Recipes, Water Challah 2 Recipe | Recipes Eggs,Grains American Water Challah Water Challah Recipe | PT50M Serves 12 Ingredients: 9 Cups Flour 2 Teaspoons Salt 2 Packages Quick-Rise Active Dry Yeast 2 Tablespoons Sugar 2 Tablespoons Oil 1 Egg 1 Egg 2 Tablespoon Poppy Or Sesame Seeds In a large bowl, dissolve sugar and yeast in 2 cups warm water. Keep aside for about 15 minutes. Add 1 egg and oil and beat till well combined. Add ½ of flour, a little at a time beating after each addition until smooth. Keep aside for about 30 minutes. Add remaining flour and salt and with your hands, knead until smooth and elastic dough is formed. Shape dough into a ball. Place dough ball in an oiled bowl and turn upside down to coat with oil evenly. With a clean dish towel, cover the bowl and keep aside in a warm and dark place for about 45-60 minutes. Sprinkle a greased baking sheet with cornmeal evenly. Divide dough in 2 equal sized portions and shape each one in a loaf. Arrange loaves onto prepared baking sheet and keep aside for about 30 minutes. Preheat the oven to 325 degrees. Coat each loaf with beaten egg and sprinkle with poppy seeds. Bake for about 20-30 minutes, rotating the baking sheet once halfway through. Remove from oven and keep onto the wire rack to cool for about 5 minutes. Carefully, invert breads onto the wire rack to cool for about 10 minutes. Serve warm.

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