Ingredients
2 package dry yeast warm water
1/8 cup sugar
3/4 tbsp salt
7 cup flour
3 eggs
1/2 cup oil
1 poppy seeds, or sesame seeds
Directions
Disolve Yeast in warm water in large bowl.When dissolved,add
sugar,salt and HALF the flour.Mix well.Add eggs and oil,then slowly
stir in most of remaining flour.Dough will be quite heavy,add a
little water and beat until dough starts to pull away from sides of
bowl.Turn out onto well floured surface and knead for about 10
min.Add only enough flour to keep dough manageable,knead until dough
is smooth and elastic.Place dough in large oiled bowl,turn so top
gets oiled also.Cover with damp towel and let rise in warm place for
abt. 2 hours,punching down every 20 minutes.Divide dough into three
parts,shape into loaves(or twist),place in well greased loaf pans or
baking sheets.Let rise until double in bulk.Preheat oven to 375
degr.F.Brush tops of loaves with beaten Egg and sprinkle with
seeds.Bake for 30 to 45 minutes; or until brown.Remove from oven and
cool on rack.
Servings: 1 servings
Classic Challa Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Experts have traced the existance of recipes far back into distant history, certainly as far into history as early Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these early cook books were just very basic pictorial recipes for preparing meals.
Interestingly, the oldest recipe found, according to academics is a collection of stone tablets in ancient Sumerian which recount the preparation 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 tried it feel blissful. Progressing into The time of the roman empire 25BC a man called Apicius assembled some documents detailing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvre, main course and afters, something we still use today. Additionally, he recounts how the ancient cooks used a good variety of spices, including a few that are still present in modern kitchens for example bay, fennel and asafoetida. Later, there are two recipe books dating from the 14th Century ; a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that is familiar to us all today, but instead accounts of the types of food prepared by the cooks of the rich people of that time. Later on in the 1400s, the Crusaders brought back a variety of spices and herbs from the holy land, such as basil and coriander. The introduction of these new herbs and spices prompted a torrent in manuscripts on cooking, many of which are kept safe in private libraries. The introduction of the TV brought us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Classic Challa recipe.
