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Challa for Rosh Hashanah


Oven 325 degrees

9 cups of flour

2 pkgs of dry yeast

2 ½ cups of lukewarm water

½ tsp of baking powder

4 large eggs

3/4 oil

1 cup of sugar

2 tablespoons of cinnamon

vanilla

In a big bowl, place 4 cups of flour. Make a well, put the yeast, 3 tablespoons of sugar, and 1 cup of lukewarm water. Now put the bowl in a warm place covered with a towel for ½ hour. Then, put the rest of the ingredients in the bowl and mix. Knead for 10 minutes, and put it back in the warm place for 1 hour. Knead again, and make the braids. Cover and return letting it rise for 20 minutes. Uncover and place it on a cookie sheet. Spread an egg-yolk with a touch of oil and sugar and bake in a pre-heated oven for 1 hour, or until it is done.

Last modified onSaturday, 12 September 2015 16:03
More in this category: « Borscht-cold beet soup Challa »

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