This soft and eggy water challah recipe is a perfect breakfast all week long. Poppy seeds lend this bread a fabulous nutty flavor, aroma and texture. Also quite festive for your Shabbat (Friday) Chicken Suppers. Smart Recipes, American Recipes, Eggs,Grains Recipes, Water Challah 3 Recipe | Recipes Eggs,Grains American Water Challah Water Challah Recipe | PT1H10M Serves 12 Ingredients: 2 Tablespoons Sugar 9 Cups Flour 2 Packets Dry Yeast 0.25 Cup Poppy Seeds 1 Large Egg 1 Tablespoon Salt 1 Egg White 3 Tablespoons Vegetable Oil 1 Egg Yolk In a large bowl, add 2 1/4 cups warm water and sprinkle with yeast. Add sugar and keep aside until bubbles form on top. Add egg, egg white, oil, 3 cups of flour and salt and mix until well combined. Slowly, add remaining flour, 1 cup at a time and mix until a dough is formed. With your hands, knead the dough until smooth and elastic. Coat the dough with flour lightly and transfer into a clean bowl. Cover the bowl and keep aside in a warm place for about 1-2 hours. With your hands, knead the dough for about 4-5 minutes. Divide the dough into 3 portions and shape each one as desired. Arrange dough loaves into lightly greased and floured pans. Keep aside, covered for about 1/2 hour. Preheat oven to 350 degrees. For Glaze: In a bowl, add egg yolk and 1 tablespoon of water and beat well. Coat each loaf with glaze and sprinkle with poppy seeds. Bake for about 35-45 minutes.

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