CHALLAH
4 Braid Style
- Preheat oven to 350 F
- Coat baking sheet with the cookingspray
- Divide dough into 4 equal parts
- Knead each part into a smooth ball & roll each ball into a rope like strand
- Lay the strands side by side & pinch together at the top
- Grasp the left-most strand & pass it to the right, under the two strands adjacent to it
& then back toward the left, over one strand (the one closest to it now) - Grasp the right-most strand & pass it to the left, under the two strands adjacent to it
(which have already been braided) & then back to the right, over one strand - Alternately repeat the above 2 steps
- When done braiding, pinch the ends of the strands together
- Beat the egg & the egg white & use a pastry brush to generously baste the challah
- Generously sprinkle Sesame Seeds or Poppy Seeds over the challah
- Bake at 350 about 40 minutes or until the challah is brown
- If it’s pale yellow on the bottom or doesn’t have a hollow sound
when you tap it at the bottom it needs more time - Cool on a rack for at least 2 hours
- Even if you like your Challah warmed up it’s better to let it cool completely
& then put it in the warmer about ½ an hour before your meal
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Challah Recipe | 3 Braid Style | Large Round & Pull-Apart | Rolls | Vegan
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