1 package (or 1 tablespoon) active dry yeast
2 tbsp sugar
1/4 cup warm water (110 to 115 degrees)
2 cup all-purpose flour
2 to 2-1/2 c whole wheat flour
1/2 tsp salt
1 egg
2 tbsp vegetable oil
1 1/4 cup water
1 egg, beaten
1 tbsp poppy seeds
Directions
Dissolve the yeast and sugar in the 1/4 cup of warm water. Let stand
for 5 minutes. Combine the flours and salt in a mixing bowl. Make a
well in the center of the flour mixture and add the egg, oil, yeast
mixture and remaining 1-1/4 cups of water. Mix well. Knead the dough
on a floured board, adding more whole wheat flour until the dough is
smooth and elastic. Place in an oiled bowl. Cover with a damp towel
and let rise until doubled, about 1 hour. Divide the dough into three
parts. Roll each third into a strip about 15 inches long. Braid the
strips together and place on a lightly-oiled baking sheet. Brush with
the beaten egg. Sprinkle on the poppy seeds. Cover and let rise until
doubled. Bake in a 375-degree oven for 40 to 45 minutes, or until
golden brown.
Servings: 18 servings
Challah - (Holiday Twist Bread) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Holiday
The History of Recipes
We can read the history of meal recipes back into history, at least as far back as the early Egyptians, and possibly even further. In practice though, generally, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Later on, there are two recipe books dating from the 1300s - one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the spicy food that is familiar to us all today, but instead accounts of the types of meals on the menues of the upper classes of that time. By the advent of the twentieth century, recipe publications are highly popular due to more people being able to read, more free time and having more money. |
We hope you enjoy this Challah (Holiday Twist Bread) recipe.
