You don’t need to be jealous! Anyone can make challah…just not as good as me!
(Heavenly Father, forgive me for my pride.)
By the way, I’m happy to be back after three days of my server being down! I’m very grateful that it came back to life today, so I can tell you all to have a HAPPY NEW YEAR!
Alrighty, point taken. But you forgot to post the recipe — LOL!
Seriously, it looks delicious.
Comment Submitted: January 1st, 2008 at 9:36 pm
There are many recipes for challah available online. The one used for these beauties, will remain a secret! HAHAHA!
Comment Submitted: January 1st, 2008 at 10:09 pm
And what better way to celebrate a revived server than by putting up the recipe? Think of it as a statement of technology’s reliability! LOL
Comment Submitted: January 2nd, 2008 at 11:14 am
Sure, it looks good, but the proof is in the taste. So either you should send me some or post the recipe.
Comment Submitted: January 2nd, 2008 at 10:07 pm
Trust me, it taste 10 times better than it looks! I glazed it with honey, and it is so good!
I’m posting the recipe since there are at least two people who have now expressed their curiosity…
CHALLAH
2 packages active dry yeast
1 cup warm water
1/2 cup vegetable oil
1/3 cup sugar
1 tablespoon salt
4 eggs
6 to 6 1/2 cups all-purpose flour
For the glaze:
1 egg
1 tablespoon honey
1 teaspoon cold water
Dissolve yeast in warm water. Add the oil, sugar, salt, and eggs. Gradually add flour until you have a firm dough. Turn onto a floured surface and knead until smooth and elastic. Place in greased bowl, turning once to coat top. Cover and let rise until doubled, about 1 hour.
Punch dough down. Turn onto lightly floured surface; divide in half. Divide each half into thirds. Shape each piece into a 15-inch rope. Braid, and pinch ends to seal and tuck under. Cover again, and let rise for 1 hour.
Beat cold water, egg, and honey; brush over braids. Bake at 350 degrees for 25 minutes or until golden brown.
Enjoy the best bread of your lives. To the guys, it’s really easy, and it is sure to impress anyone who sees it! I usually use one loaf for a special meal and I keep the other for communion at home.
Comment Submitted: January 2nd, 2008 at 11:57 pm