Challah Almost Like Aunt Leah's Recipe

Ingredients

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

 

 

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Categories: Bread; Breads


The History of Recipes

It is quite possible to track the history of written cooking instructions way back into the distant past, certainly as far into history as the Egyptians, and potentially, even further back. However, in the main part, these old recipes were just primitive pictorial instructions for preparing meals.

Moving on, there are a couple of interesting recipe books from the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books have no connection with the curry that we all know today, but instead accounts of the types of meals served to the upper classes of the period.

By the time we get to the twentieth century, recipe books are in high demand, due to more people being able to read, people having increased leisure time and a general increase in wealth.

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We hope you enjoy this Challah Almost Like Aunt Leah's recipe.

 


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