Teaching to Learn and Learning to Teach


(IBEX) Challah Bread Recipe
From Phyllis cook

Serves – 1 large loaf, 2 small, or 9×13 pan of cinnamon rolls

In a bowl combine the following:

¾ c. warm (not hot) water

1 TB yeast

2 Tb. sugar

½ c. flour

Let sit 10 minutes until you see bubbles and it rises a bit.

Add:

1 lg. egg (or 2 small)

3 Tb. margarine (2 Tb. oil)

1 ½ tsp. salt

2 cups flour (bread)

Stir and add up to one more cup of flour to make a soft dough (not too stiff). Knead dough thoroughly. Allow to raise 25 minutes until about doubled in size. Turn out into slightly floured surface. Divide into strands and braid. Place on greased pan, and allow to rise, about 45 min. to 1 hour. Heat oven to 350 degrees. Brush bread with a mixture of 1 egg yolk mixed with 1 Tb. water and sprinkle with sesame or poppy seeds. Bake the bread in the middle of oven until golden brown about 25 minutes.

Mix ins: Almond meal to replace part of the flour and to make it more hardy. Turbinado sugar is delightful on top. Dried cranberries and tangerine or citrus glaze would add some holiday pizzaz. The challah dough can also be used to make cinnamon rolls.

This bread along with this honey-cinnamon butter would make a nice gift.

Oh… and the smell of this bread in the oven is delightful!

Once again good night and farewell and a happy belated challah day to all!

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