Challa @ Bgmb90b Recipe

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Challa @ Bgmb90b Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Challa @ Bgmb90b

Ingredients

2 package dry yeast
1 3/4 cup warm water
1/8 cup sugar
3/4 tbsp salt
7 cup flour
3 each eggs
1/2 cup oil
1 poppy or sesame
1 seeds

Preparation

Disolve Yeast in warm water in large bowl.When dissolved,add
sugar,salt and HALF the flour.Mix well.Add eggs and oil,then slowly
stir in most of remaining flour.Dough will be quite heavy,add a
little water and beat until dough starts to pull away from sides of
bowl.Turn out onto well floured surface and knead for about 10
min.Add only enough flour to keep dough manageable,knead until dough
is smooth and elastic.Place dough in large oiled bowl,turn so top
gets oiled also.Cover with damp towel and let rise in warm place for
abt. 2 hours,punching down every 20 minutes.Divide dough into three
parts,shape into loaves(or twist),place in well greased loaf pans or
baking sheets.Let rise until double in bulk.Preheat oven to 375
degr.F.Brush tops of loaves with beaten Egg and sprinkle with
seeds.Bake for 30 to 45 minutes; or until brown.Remove from oven and
cool on rack.

Servings: 12