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CHALLAH BREAD

Category:    Bread
Yield:1 servings
 
      1 pk Active dry yeast                         Egg
    1/4 c  Warm water(105-115 F)               1 tb Shortening
    1/2 c  Lukewarm water                  2 3/4 c  Flour
      1 tb Sugar                                    Egg yolk
      1 ts Salt                                2 tb Cold water
 
  Dissolve yeast in 115 F water. Stir in lukewarm water, sugar, salt,egg,
  shortening and 1 1/4 cup flour. Beat until smooth. Mix in remaining flour
  to make dough easy to handle.Turn dough out on floured work surface, knead
  until smooth and elastic(5 min) Round up dough in greased bowl, turn over
  to grease top. Cover, let rise until doubled in bulk, 1 1/2-2 hours. Punch
  dough down, divide into 3 equal parts. Roll each part into strand 14 inches
  long.Place strands close together on lightly greased cookie sheet. Braid
  gently and loosely. Don't stretch. Fasten ends, tuck under securely., Brush
  braid with shortening. Let rise until doubled in bulk, 40-50 minutes. Beat
  egg yolk and cold water until blended, brush over braid. Bake at 375 F for
  25-30 minutes, or until golden.
 

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