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Contributed By: wendy
Cousin Ed

Make your own challah bread for Friday nights.

Ingredients

2 packages Yeast

2 tsp. + 1/2 cup sugar

1/4 cup + 2 cups lukewarm water

2 tb. Butter

2 tsp. Salt

2 Eggs

2 cups Whole wheat bread flour

5-6 cups White flour

Preparation

Dissolve yeast with 2 tsp. sugar in 1/4 c. warm water. Melt butter. In a large bowl, put 1/2 cup sugar, salt, 2 cups water. Add melted butter, then slowly beat in eggs. Add yeast mix. Gradually add flours; knead till smooth.

Wash bowl with warm water, butter sides. Put dough back in, turn so butter side is up. Let rise, covered, for 1 1/2 hours or till doubled. Punch down; let rest 3 to 4 minutes. Divide dough in half (or in thirds) and shape into two (or three) braided loaves on greased cookie sheet.

Cover and let rise for 45 minutes. Brush with beaten eagg. Bake at 375 for 15 minutes, reduce heat to 350 and bake for another 15 minutes. Cool at least 10 minutes before cutting.

Cook's Notes

Reduce the rising time by using quick-rise yeast. If you're really in a hurry, you can even skip the second rise, although the bread will need to cook a little longer. You can also adjust the proportion of whole wheat to white flour, but don't use more than half whole wheat.

It's important to let the dough rest a few minutes after you've punched it down and before you braid it so the gluten can relax. It will be hard to shape, otherwise.

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