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No-Knead Challah I (P, TNT)
Source: "Tradition in the Kitchen 2," published by North Suburban Beth El Sisterhood.
Yield: 3 regular loaves or 6 small braided loaves

1 tsp. sugar
2 package dry yeast (each package equals 1/4 oz. or 7g)
1/2 cup water
8 cups unsifted flour
1 tsp. salt
1/2 cups shortening, melted, or oil
3/4-7/8 cups sugar (depending on how sweet you like your challah)
3 eggs
2 cups warm water

Egg Wash:
1 egg
1/2 cup water
sesame and/or poppy or caraway seeds, optional

Combine sugar, yeast, and water. Allow to stand.

In another bowl, mix flour, salt, shortening, sugar, eggs, and warm water. Mix well and add first mixture until it is a sticky mass. Set aside for three hours. Every half-hour stir with wooden spoon. [My note: I have forgotten to do so at times, and it never has seemed to affect the end result.] Do not cover.

Turn out on well-floured board. Divide into 3 parts, and then divide each part into 3 or 4 strands. Braid into challot. Set into three 5"x9" greased and lightly floured Pyrex pans [my note: or simply braid loaves and place on lightly greased baking sheets]. Allow to rise until finger depression holds. Brush with egg wash and seeds.

Bake at 350°F for 40 minutes.

Poster's Notes:
I've used egg-yolk substitutes in this recipe and find that at least one of the eggs should not be replaced. I.e., use a 1/2-cup of the substitute for two eggs plus one whole egg.

Using quick-rising yeast cuts the rising time in half.

This recipe is good for babka too. One possibility is to use about 2-4 cups of the mixture (depending on the size babka you want) and roll it out. Sprinkle with chocolate chips or a raisins-nuts-and-cinnamon mixture. Roll the dough up into a tube and pinch the ends together to form a circle. Brush with egg wash and more cinnamon sugar. Bake as above. Cool and frost with a thin chocolate frosting instead of the raisins-nuts-and-cinnamon mixture if using chocolate chips.

Posted by Sandy Loeffler

Nutritional Info Per Serving: N/A