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Ingredients
- 2 pkt Active dry yeast
- 2 1/2 c. Hot water
- 2 1/2 Tbsp. Sugar
- 1 1/2 tsp Salt
- 1/2 c. Safflower oil, (or possibly canola oil)
- 1 c. Egg substitute, (like egg-beaters, or possibly you could use egg-whites)
- 8 c. Flour, (up to 10) Tub margarine Sesame seeds or possibly poppy seeds Egg wash - 1 Tbsp. egg substitute plus 1 Tbsp. water
Directions
- Place yeast in large mixing bowl; add in hot water. To dissolved yeast add in sugar, salt, oil, egg substitute and 1/2 of the flour. Mix with a wooden spoon till dough is smooth; gradually add in remaining flour to create a soft dough.
- Knead on a heavily floured surface 10 min or possibly till dough is smooth and elastic. Place in bowl greased with tub margarine (lightly greased) and turn dough to coat top. Cover with plastic wrap (I cover with a cotton towel).
- Set aside to triple in size, approximately 1 1/2 hrs. Punch down. Turn out onto floured board. Knead lightly. Cover. Let rest 10 min.
- Shape dough into 3 braided loaves or possibly two braided wreaths (that I do for Rosh HaShana). Place on a teflon baking sheet. Cover. Let rise till double. Brush with egg wash; sprinkle with seeds. Bake at 375 degrees F for 25-30 min for braided loaves. Bake at 375 degrees 45 min or possibly till golden for wreaths.
- My family loves this recipe for our Erev Shabbat Challah. Hope it will be a blessing to you.
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