If you are looking for the epitome of food for the soul, look no further than this sensational Challah recipe with a crispy streusel topping. If anything is left for the next day, toast it. OMG!!!!
Yeilds 2 loaves
9 cups flour
3 pkts rapid rising yeast
1 cup sugar
1 Tbls salt
3 extra large eggs beaten and 1 extra for brushing challahs
½ cup oil
4 cups warm water
Option of poppy and sesame seeds
Place all the dry ingredients in a large mixing bowl. Make a well in the center and add the
liquids. Add the 4th cup of warm water as you need it.
Knead well, about 5 minutes. Paint with a little oil to prevent the dough from drying out. Cover with
plastic wrap and a dish towel. Place in a drought free area and allow to rise till doubled in bulk.
Punch down and roll the dough loosely into a long thick sausage. Divide in half and with the one
half, divide into three equal pieces.
Roll each piece into a long sausage, pinch the ends of the
three pieces together, tucking it gently underneath and braid.
Secure the other end in the same way. Repeat with the other piece of dough and place them both on a greased baking sheet. I use the grill in the oven covered with foil. It’s easier to fit them both.
Paint with the beaten egg and sprinkle with either with poppy seeds and or sesame seeds or streusel
topping. Allow the breads to sit for 30 minutes.
Pre-heat the oven to 180c and place a dish of water in the bottom of the oven. This will give the breads a wonderful crispy texture. Bake for 30-45 minutes or until golden brown.
1 stick butter
Approximately ½ cup flour
½ cup sugar
Heat butter in a sauce pan. Add flour and sugar to create streusel. The texture should be more lumpy than fine.
Good luck waiting for them to cool. They are irresistible and with butter, sigh, gasp, swoon!