SPICE & SPIRIT TRADITIONAL CHALLAH

By SMSchreiber

Ingredients

• 2 * 2 ounces fresh yeast and 2 packages dry yeast
• 1 * 1 cup warm water
• 3 * 3 cups boiling water
• 3/4 * 3/4 cup margarine, softened
• 2 * 2 Tbsps. salt
• 1 1/2 * 1 1/2 cups sugar
• 5 * 5 eggs
• 14 to 15 * 14 to 15 cups flour
• Glaze
• 1 * 1 egg, beaten
• * poppy seeds

Preparation

Step 1

In a small bowl, dissolve both fresh and dry yeast in 1 cup warm water, with one tablespoon of sugar taken from the 1 1/2 cups. Let stand until it foams.

In a large bowl, pour 3 cups boiling water over margarine and stir until margarine is melted. Add salt and sugar. Let cool for a few minutes and beat in eggs. Add the bubbling yeast. Gradually add flour and knead for 10 minutes. If dough is too moist, add a little more flour.

When dough is kneaded, oil the top of the dough, cover, and let rise 1 hour.

Separate challah with a blessing. Shape dough and place in greased pans or on baking sheets. Let rise another hour.

Preheat oven to 350 degrees.

Brush loaves with beaten egg to glaze and sprinkle with poppy seeds. Bake 1 hour for large challah, 35 to 40 minutes for medium challahs. Remove from pans and cool on racks.