Recipe - Our Special Challah

2 pack Yeast; (or 1 Israeli)
4 cup White bread flour;
approximately
4 cup Wholewheat flour
1 tablespoon Salt
One half cup Sugar
1/3 cup Oil
5 lg Eggs
1 One fourth cup Warm water
1 Egg; beaten
Sesame seeds

Dissolve yeast in warm water. Have remaining ingredients at room
temperature. To yeast mixture, add salt, sugar, margarine and 5 eggs. Mix
well. Gradually add whole wheat flour, then enough bread flour so that the
dough can be kneaded. Knead well, adding breadflour as needed. Place in
oiled bowl, turning dough to oil the top. Cover with a damp towel, and let
rise in a warm place till doubled. Punch down, and let rise again. Form
into braided or spiral loaves (2 gigantic or 4 medium or 8 small or a
combination of these). Place on baking sheets, which have been sprayed with
vegetable oil cooking spray. Let rise till almost doubled. Brush with beat
en egg, and sprinkle with sesame seeds. Bake in a preheated 350F oven for
about 30 minutes. or until loaves test done. (We use a convection oven, and
the bread is done after 25 minutes.)

NOTES : Two impressive shapes:

1) Divide the dough twothirds/onethird. Divide the larger section into
three. Roll each of these smaller sections into ropes, and braid together.
Repeat the dividing and braiding with the smaller section of dough. Brush
the larger braid with egg, and center the smaller braid on it, securing
with toothpicks. Remove the toothpicks after the rising period.

2) Divide the dough into thirds. Roll each piece into a very long, thin
rope. Braid these together. Form a spiral with the braid, starting at the
center and tucking the end under when done.

Recipe by: Annice

Posted to JEWISHFOOD digest by Annice Grinberg
VSANNICE@WEIZMANN.WEIZMANN.AC.IL on May 10, 98