This recipe makes 4 family-size loaves.

4 eggs
2 1/2 cups white flour, 4-5 cups whole wheat flour
3 tablespoons quick rise yeast
1/2 cup sugar
3/4 cup oil
2 tsp salt
2 cups warm water
seeds (poppy or sesame if desired)

Step 1: Put half the sugar in a small bowl w/ half the water. Add yeast and mix. Leave on the table.
Step 2: Sift white flour and 3 ½ cups of whole wheat flour w/ salt and the rest of the sugar in a large bowl.
Step 3: Mix in the eggs, oil and other half of the water. Then add the yeast mixture.
Step 4: Knead the dough and keep adding whole wheat flour until the dough does not stick.
Step 5: Coat the dough in about a tsp of oil and place it in the bowl. Cover the bowl with a damp towel if you’re in a dry climate, otherwise you can use saran wrap if you prefer. Let it rise for at least one hour (but monitor it to make sure it doesn’t overflow the bowl). You can let the dough rise overnight in the fridge (the rising process slows down in cooler temperatures).
Step 6: Punch the dough down and remove it from the bowl. It should make approximately 4 family sized loaves. Braid and, if desired, fill and/or egg wash and add salt and sesame/poppy seeds. If you have time, allow it to rise for another 30 minutes to an hour covered by a damp towel or saran wrap.
Step 7: Bake for approximately 30 minutes at 350 degrees.

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Rise with Challah for Hunger

Rise with Challah for Hunger