SC - RE: Challah

[Ron and Laurene Wells]

Thank you for the recipe!  I have a Challah recipe also, that a friend who
used to live on a Kibutz shared with me.  I could post that here for others
to see how it compares to your (people on this list) more Medieval recipes?
 It turns out very well everyt ime I have made it, and is lightly sweet.  

CHALLAH
2 T. yeast
2 c. warm water
2 to 3 rggs
1/4 to 1/2 c. honey (or sugar)
2 t. salt
2 T. butter or oil
7 to 8 c. flour (w/w works)
egg wash
sesame seeds (I never put these on because I don't like sesame seeds)

Dissolve yeast in water.  Add eggs, honey, salt, butter and about 3 1/2 c.
flour.  Beat well.  Add remaining flour to make a soft dough.  Knead 5 to
10 minutes, adding as little flour as neccessary.  Let rise until doubled.
Punch down and let rise again, if desired.  Divide dough in half for 2
loaves.  Shape loaves into twists or braids on cookie sheets and let rise
until doubled.  brush with egg wash and sprinkle with seeds, if desired.
Bake at 350 degrees for 30 to 45 minutes, until golden brown.
(May aso bake into regular loaves.)
- -Laurene

- ------------------------------

Date: Sun, 06 Feb 2000 20:14:38 -0600
From: "Sharon R. Saroff" <sindara at pobox.com>
Subject: Re: SC - SC: Anyone Have a Bread Recipe?

Laurene:

Here is my grandmother's Challah recipe.

1/3 cup shortening
2 tbs each honey and sugar
1 tsp salt
4 eggs, 
1 cup lukewarm water with a 1/2 tsp sugar
2 pkgs yeast
4-5 cups flour

Place yeast in cup of water with sugar to start.  Cream shortening, salt,
honey and sugar.  Add the eggs one at a time (Beat each egg slightly before
adding).  When yeast starts bubbling add to egg-shortening mixture.  Add
flour until dough is formed.  Knead dough for about 10 minutes until
elastic.  Place in covered, greased bowl and let rise until double in bulk
(about 2-3 hours).  Punch down and knead another 10 minutes.  Shape into
braid or knots.  Set on greased baking sheets and cover.  Let rise again
until double in size (about 2-3 hours).  Brush a mixture of beaten egg and
honey on the loaves and bake on 350 for 1 hour or until golden brown.

Enjoy!

Sindara




At 02:39 AM 2/6/00 -0600, you wrote:
>Laurene asked:
>>    I will be going to an SCA Pot-Luck Revel on Feb. 12th and I want to
>> bring a Sort of Bread and Dip recipe.  One time I saw a "recipe" of sorts
>> on here for a Bread Peacock.  I don't know if I'm up to all that, too many
>> feathers for the tail, but I thought maybe a BREAD SWAN would be a good
>> idea?  I was wondering if anyone has a semi-period bread recipe that would
>> work for making a shaped bread like this?


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