Kitchen to Kitchen: Recipe for Challah

Belmont resident Roger Weiss's recipe for Challah bread, featured on "Kitchen to Kitchen," Episode 2.

Ingredients:

4-4 1⁄2 cups flour
1 pack rapid rise yeast
1 cup water
3 eggs
1⁄2 stick butter
1⁄2 tbsp salt
1⁄4 cup sugar
canola oil

Steps:

1. In a bowl combine yeast, 1⁄2 cup warm water
and sugar.
Add 1⁄2 cup room temp water and 1.5 cup flour.
Cover and let it sit for 1 hour.

2. In a separate bowl mix eggs and melted butter.

3. Add the mix to the preferment with
2.5-3 cups of flour and salt.

4. Put the dough in a large bowl,
let it rise for about 1-2 hours.

5. Cut into two equal pieces.

6. Roll each piece into a long rope.

7. Cross in the middle and twist them together.
Then turn it on itself and coil the dough
forming a circle.

8. Set it on a baking tray and brush it with eggs.
Let it rise for 1 hour.  

9. Brush again the loaf with eggs.

10. Bake it at 350 °F for 30-35 minutes.