Does anyone have Molly Katzen's recipe for Challah from the NY cookbook?
Sigh...I'm losing my mind...this may be delicious but I was thinking of Molly O'Neil...
Thanks though! This actually looks really good...maybe just try this instead-
You're so helpful!!!
(BTW I've stopped working in WNY for a while so no chance to explore your friend's grill place) -
Here you go: Shonna Valeska's Challah
(paraphrased, of course)
3 packages active dry yeast
1/2 c warm (105-110) water
3/4 c corn oil
3/4 c sugar
2 c hot water
1 t salt
5 large eggs
9 c all purpose flour
1/2 c sesame or poppy seeds (opt)
Dissolve yeast in the warm water in a large bowl. Add the oil, sugar, hot water, salt, stir well. Mix in 4 of the eggs, and gradually stir in 4 c of the flour, gradually stir in 4 more cups of the flour, mix till smooth.
Sprinkle remaining cup of flour on work surface, knead till smooth, about 10 min.
Return dough to bowl, cover w damp cloth, let rise slightly 30-40 min
Punch down. Knead 3 more min. Return to bowl, cover, let rise till double, about 1 hour.
Punch down. Knead for 1 min. Divide in half, shape in balls, let rise 10 min.
Preheat oven to 350. Butter 2 baking sheets
Separate each ball into 3 balls. Roll each ball into 10-12 inch stand. Braid 3 strands into loaf. Place each loaf on prepped sheet.
Beat remaining egg, brush each loaf with egg. Bake 30 min.
Sprinkle with seeds if desired, bake until golden brown, another 15-25 min.
Cool on rack.
I have to admit to never having made this recipe--just copied it (well, paraphrased it) from the book as requested by the OP. Perhaps an experienced bread baker can answer your question (honestly, my breadmaking consists of the Bittman no knead variety only). Good luck! (and your dog is so pretty!)