Challah

Name: Challah
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Jewish
Ingredients: 1 package dry yeast; 1 egg yolk; 3 eggs, beaten; 769 milliliters all-purpose flour, divided; 118 milliliters margarine, softened; 118 milliliters frozen non-dairy creamer, thawed; 1 teaspoons salt; 79 milliliters sugar, divided; 59 milliliters warm water (105° to 115°); 2 Tbsps water

You can never have too many bread recipes, so give Challah It is perfect for Hanukkah. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up sugar, egg yolk, non-dairy creamer, and a few other things to make it today. This recipe is typical of Jewish cuisine.

Instructions

Dissolve yeast and 1 teaspoon sugar in warm water, stirring well.

Ingredients you will need

Sugar

Water

Yeast

Let stand 5 minutes or until bubbly.

Cream 1/2 cup margarine in a large mixing bowl; gradually add remaining sugar and salt, beating well. Scald non-dairy creamer; let cool to 105 to 11

Ingredients you will need

Cream

Margarine

Sugar

Salt

Equipment you will use

Mixing Bowl

Add non-dairy creamer, yeast mixture, eggs, and 1 yolk, stirring well. Gradually add 2 cups flour, beating well. Stir in remaining 1 1/4 cups flour (dough will be sticky).

Ingredients you will need

Nondairy Creamer

Dough

All Purpose Flour

Yeast

Egg

Egg Yolk

Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk. Stir dough down. Cover and refrigerate dough for at least 4 hours.

Ingredients you will need

Dough

Equipment you will use

Bowl

Punch dough down; let rest 5 minutes. Divide dough in half. Divide one half into 3 equal portions; set aside remaining half. Shape each portion into a 10- inch rope. Braid ropes, pinching ends to seal.

Ingredients you will need

Dough

Punch

Place braided loaf in a greased 8-inch loaf pan. Repeat procedure with remaining half of dough. Cover and repeat rising procedure 1 hour or until doubled in bulk.

Ingredients you will need

Dough

Equipment you will use

Loaf Pan