5 tsp yeast, dry
2 cup potato water
3/4 cup sugar
2 tsp salt
3 egg
7 cup flour, (adjust as needed)
1/2 cup oil
Directions
Dissolve yeast in potato water. Add sugar, and let stand five
minutes. Add salt and beaten eggs. Stir in four cups of the flour.
Add oil, stirring while adding. Stir in enough remaining flour to
make dough that forms a ball and is not sticky.
Put dough on a floured board. Cover with a towel and let rest 10
minutes. Knead 10 minutes. Put in a greased bowl, and let rise until
it doubles (about one hour). Punch down. Braid to form two loaves and
place on cookie sheets. Let rise again, approximately 50 minutes.
Use a pastry brush to gently coat with a glaze made of a beaten egg
and a few drops of water. Sprinkle the top with sesame seeds. Bake
at 350 degrees until well done (approximately 45 to 50 minutes).
Servings: 8 servings
Challah Almost Like Aunt Leah's Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Food historians have traced the existence of recipes back into distant history, certainly as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, sadly, these early cook books were just basic hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history are a few ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. As we move into The time of the roman empire 25BC a man called Apicius compiled a number of scripts describing recipes cooked by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Additionally, he tells us how the Romans made use of a wide range of spices, including a few that will be familiar to modern chefs such as basil, mint and parsley. Over the following few hundred years, the wealthy families of Wesstern Europe competed with each other to serve the most extravagent banquests, and because of this chefs and their recipe collections increased in prestige. However, it wasn`t until the 1800s that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing popular recipes of the day. The introduction of television brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Challah Almost Like Aunt Leah's recipe.
