Round Challah

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    shindy
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    Challah

    9 cups flour

    1 T. plus 1 t. salt

    1 cup sugar

    2 ounces fresh yeast or you can use the dry yeast

    2 eggs

    1/2 cup oil

    2 1/2 cups warm water

    Dissolve yeast in sugar and water and let it bubble up. While you wait for the yeast, measure the flour and salt into a large bowl. When the yeast water is all bubbly on top, pour into the flour mixture, add eggs and oil. Mix in and kneed (more flour if needed for right texture)add raisins if you like. let it rise one hour. Shape into round challahs (make a rope and coil it around itself) after shaping let it rise another 1/2 hour, then bake at 350 for 45 minutes.

    This is a really good recipe (I once complained to my friend that my challah’s are AWFUL and she said try MY recipe and Boruch Hashem, great challah every time! Shanah Tovah!

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