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| Challah in a Hurry |
"Made with short-rise yeast, this is a sweeter, richer challah that lends itself particularly well to Rosh Hashanah or other excursion makes use of. It is quicker and easier than a fashionable double-upward thrust recipe, so it's great for those afternoons when you're in a challah of a rush. Challah changed into intended to be torn and now not sliced. B'tayevon!"
Ingredients :
- 1 half of cups warm water (a hundred and ten stages F/forty five stages C)
- 1 cup margarine, melted
- 3/four cup white sugar
- 3 egg, beaten
- 4 half of teaspoons active dry yeast
- 1 teaspoon salt
- 7 1/2 cups bread flour
- 1 egg, beaten
- 2 tablespoons poppy seeds (non-obligatory)
- 2 tablespoons sesame seeds (non-compulsory)
Instructions :
| Prep : | Cook : 30M | Ready in : |
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- In a medium bowl, combination collectively heat water, melted margarine, sugar, and three beaten eggs
- In a large bowl, mix collectively yeast, salt, and seven cups of the flour. Gradually stir in liquid elements, and mix till dough holds together.
- Knead dough on a floured floor with final flour till easy.
- Split the dough into 2 large portions. Split the 2 big pieces into 3 pieces each. Roll each 1/3 right into a rope 3/four inch thick and braid 3 strands collectively. Repeat. Place shaped dough onto greased cookie sheets. Brush dough with remaining overwhelmed egg. Add poppy or sesame seeds, if favored. Let upward thrust in a warm place till doubled in size.
- Bake in a preheated 325 diploma F(a hundred sixty five degrees C) oven for 20 to 30 minutes.
Notes :
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