Challah Recipe

How to make it

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• Combine water and margarine in a small saucepan.
• Heat until margarine is melted and very warm, but not boiling.
• In a large bowl, mix together 3 cups flour, white sugar, brown sugar, yeast and salt.
• Add water and margarine mixture and beat well.
• Add 4 eggs, one at a time, beating well after each addition.
• Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
• Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface.
• Divide the dough into six equal pieces and form into long 'ropes'. Braid the pieces together to form two large loaves.
• Place the loaves on two lightly greased cookie sheets.
• Cover the loaves with a damp cloth and allow them to rise until doubled in volume, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush the risen loaves with the beaten egg and if you like, you can sprinkle with poppy seeds.
• Bake in a preheated oven for 45 minutes.
• When you tap the loaf and it sounds hollow, that means it is done.