Challah in a Hurry

Made with quick-rise yeast, this is a sweeter, richer challah that lends itself especially well to Rosh Hashanah or other holiday uses. It is quicker and easier than a standard double-rise recipe, so it's great for those afternoons when you're in a challah of a hurry. Challah was meant to be torn and not sliced. B'tayevon!

• Calories: 91 Calories

Ingredients

• ¾ cup white sugar
• 1 egg, beaten
• 1 teaspoon salt
• 4 ½ teaspoons active dry yeast
• 1 ½ cups warm water (110 degrees F/45 degrees C)
• 7 ½ cups bread flour
• 1 cup margarine, melted
• 3 egg, beaten
• 2 tablespoons sesame seeds (Optional)
• 2 tablespoons poppy seeds (Optional)

Recipe Instructions

Step 1

In a medium bowl, blend together warm water, melted margarine, sugar, and 3 beaten eggs

Step 2

In a large bowl, mix together yeast, salt, and 7 cups of the flour. Gradually stir in liquid ingredients, and mix until dough holds together.

Step 3

Knead dough on a floured surface with remaining flour until smooth.

Step 4

Split the dough into 2 large pieces. Split the 2 large pieces into 3 pieces each. Roll each third into a rope 3/4 inch thick and braid 3 strands together. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining beaten egg. Add poppy or sesame seeds, if desired. Let rise in a warm place until doubled in size.

Step 5

Bake in a preheated 325 degree F(165 degrees C) oven for 20 to 30 minutes.