Title : Challah bread
Categories : Breads, ethnic
Servings : 1

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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