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Bubba Golda's NO FAIL, SPECTACULAR CHALLAH RECIPE

  • 1 cup warm water
  • 1 pk Eggbeaters (or 2 real eggs)
  • 2 tbs olive oil
  • 2 tbs brown sugar
  • 2 tsp salt
  • 4 cups bread flour
  • 1/8 cup gluten
  • 2 tsp dry yeast
DIRECTIONS FOR BREAD MACHINE
Set machine for dough cycle if a braided bread is desired. (If braid is not desired, put all ingredients in the bucket and set on the normal or rapid bread cycle) but save a bit of the Eggbeater mixture or some egg white to brush on the loaf before baking. Remove dough from bucket at the end of the dough cycle and divide into three equal parts. Roll the three parts into ropes of equal lengths. Pinch three ends together and braid, then pinch the end ends together. Place braid on lightly greased pan and set in warm place to rise for 45 minutes. I boil a cup of water in the microwave for three minutes and then allow the dough to rise in the warmed microwave (turned off).

Before baking, brush with Eggbeater mixture or egg white, and, if desired, sprinkle with poppy or sesame seed. Place in preheated oven of 375 degrees and bake for 30 minutes. Allow to cool on raised rack. Make a bracha (blessing) and enjoy

DIRECTIONS FOR HAND MIXING
Set aside a bit of the Eggbeater mixture or some egg white to brush on the loaf before baking. Mix all ingredients in a large bowl. Knead until all flour is blended in. Take care not to over knead as it will toughen the dough. Set bowl in a warm place to rise for 1 hour. I boil a cup of water in the microwave for three minutes and then allow the dough to rise in the warmed microwave (turned off). Then punch down and knead again, just a little, and divide the dough into three equal parts. Roll the three parts into ropes of equal lengths and pinch the ends together. Braid and pinch the end ends together. Place braid on lightly greased pan and set in warm place to rise for 45 minutes.

Before baking, brush with Eggbeater mixture or egg white, and, if desired, sprinkle with poppy or sesame seed. Place braid in preheated oven of 375 degrees and bake for 30 minutes. Allow to cool on raised rack. Make a bracha and enjoy!

Golda Edwards




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