| RECIPE
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 | Black Forest Gateau | | Black Forest Cake | | Read More.. |
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CHALLAH
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Ingredients
1 envelope of active dry yeast
1/4 cup honey
5 ounces very warm tap water
4 cups all-purpose flour
2 teaspoons salt
1/2 cup canola oil
2 eggs; 1 lightly beaten, the other separated
Method
Let the yeast, honey and water stand in a small bowl until bubbly, about 10 minutes.
Put the flour and salt in a large bowl and make a well in the center; add the yeast mixture, oil and all of one egg and most of the second, reserving some of the white in a separate dish. Mix to make a soft dough.
Turn onto a floured surface, wash and oil the bowl, and knead the dough for 8 to 10 minutes. Put dough in bowl, cover and let rise for about 2 hours; punch down and divide in sixths.
Lightly flour your hands to prevent the dough from becoming sticky. Roll each portion into a cylinder about 12 inches long and place them side by side on an oiled baking sheet.
Press the ends together and braid, pressing the other ends together when you are done. If it seems a little asymmetrical, you can take the first end apart and rebraid that one more tightly.
Cover and let rise about 45 minutes. Mix the reserved egg white with a little water, and brush the loaf gently, going with the grain.
Bake at 325 degrees and check after about 30 minutes. The loaf should be golden and unyielding when tapped. Cool on a wire rack.
- Adapted from "Colorado Collage," by the Junior League of Denver, 1995
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