Home » Rosh Hashanah » Rosh Hashanah Baking Challah - Honey Whole Wheat |
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| Posted on 2008-08-25 |
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Ingredients4 cups Flour4 cups Flour, Whole-Grain Wheat 2 pkgs Active Rapid-Rise Yeast 1 1/2 tsp Salt 2 cups Hot Water 1/2 cup Honey 1/4 cup Margarine 2 Eggs -- beaten 1Egg Yolk 1 tsp Water Sesame Seeds -- or poppy seeds |
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DirectionsCombine flours in a large bowl, setting aside 1 cup; add yeast and salt to flour in bowlCombine 2 cups water, honey, and margarine; stir until margarine melts Stir warm liquids into flour mixture Stir in eggs Knead dough on lightly floured board 7-10 minutes adding as much of reserved flour as needed ot form a smooth, elastic dough. Cover dough; let rest 10 minutes Halve dough and shape into balls. Place on greased cookie sheets. Cover; let rise in warm, draft-free place until doubled in size. Beat egg yolk with remaining 1 tsp water. Brush loaves with glaze; sprinkle with sesame or poppy seeds. Bake at 350 degrees for 45-55 minutes or until brown. Remove from pan and cool on wire rack. Makes 2 loaves, 24 servings. *For Rosh Hashanah do not braid but form the challah into a round shape Author CommentsRecipe By : National Honey Board in Austin Outlook |
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