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My Grandma's Challah

This recipe is very dear to my heart, but not the easiest to make. I'm giving you a second, easier recipe; I use both regularly. This dough tends to get sticky, so just use more flour. Good luck!

Prep
Cook
Serves 10people
Ingredients
3
Pkgs Yeast
1
cup Lukewarm Water
2
tbsp Sugar
5
lb Flour
3
tbsp Salt
6
cups Water
1
Egg
Directions
1.
In small bowl dissolve the yeast and sugar into the warm water. Let it sit for 15 minutes until it gets foamy.
2.
In a large bowl, alternate flour, salt, water and yeast mixture. Add a little of each and keep mixing until its all together. Then knead it very well. Get your elbows in there, kid.
3.
Let rise for 1 hour.
4.
Braid- for lessons, call my cell.
5.
Let rise another hour.
6.
Egg the tops, and sprinkle sesame or poppy seeds on top.
7.
Bake- how long depends on the size. Usually about 15 minutes, or until they get brown on top.
8.
Let cool, and enjoy!
9.
Extra Tip: If you can't tell if they are ready to come out of the oven, lift one of the challahs and lightly knock on the bottom. If they sound hollow, they are ready.

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