torvel Sei irr a warn-i place and le1 rrse for'1 hour. Funch dou;n.
covei alarir arrj e: "::
unIl cuble in bulk. [Link] the dcr:gh rnto 3 equal parts. Betrveen lightiy f lcurec rranis
roll rhe dough into 3 strips of even length, Braid them together and place rn a oair ig
pan. cover u;ith a towel ancj iet rise until double in bulx Brush with the egg yolx Ba,..e n
375n oven for 50 minuies, or until brorr'rned. i\"4akes i very large challan. lf ycu',,,' sn
divide the dough tn 6 parts and make 2 iarge loaves. Or make I loal anc many srir3rl
rolls You may also bake the bread in a loaf pan"
Celia Bayarsxt
CHAL!-AH
8 c. f lour 4 jumbo eEgs
1t c. sugar 172 c. lukewarm water
2% Tbsp. coarse kosher salt 3 yeast cakcs or 3 pkg. dry yeast
5 oz. Mazola oil
In a smail bowl put 1/z cue lukewarm water, mixed wlth i teaspoon sugar. Dis.
solve -veast in this and let stand Lrntil spongi/. ln the meantime mix sugar. salt and 4 ci.,ps
flour in a 5 quart mixing borryl, Maxe a weil in tne nridclle and poui in yeas'i mirt.-ire
Cover urith a bit of the flour from sides" mixture will eveniually break tnrougn in cracKS
wh'le you prepaie the rest of the ingredients. In smail bowl beai eggs, adcj orl anc the
additionai cup of lukervarrn waier: beat again, pour rnto flour mi;.iure Beat wei with
electrrc beatei's. ACd the next 2 cups of ilour by hand. Then add the last 2 cups of f oui-
and knead in, adoing flour as neteded unlil dough dcesn't stick tc hand, Eo the kneao-
ing right in the botvl. Brush top with a bit of oil. ccve r and iet rise overnight (or for.a fe',,r,
ho,'irs ii made during the day) Punch Ccwn dcugh lnce and let stand for another loli.
oi'so. Dough can also be reflgeratecl cvernight everr thoL,rgh dcugh wcn t r se as mrch
Take dough cut onto {ioured boai'd ai-:ci l"rneai vei'v well adding fior'snar nQiv as the
doLrgn geis i.o Siii:i,,5r 1"r hanrJie Dci;ch shcuid be sn-i,:oii arrcj clastrc uu,hen krea,.recl
enough,[Link].e2oiear,l ;;rgr:u5-:inchbreadcans, r:r4'area.,jsin7.:x3..
rnch breacls pans or i bi'ead and se,;ei"al roils. Fo,2 i:i-eads, lir.,ide coucrh ir ha j r:cr
each breac' r'oil c'.rt 3 icng strm:: and braid. place in greasercr [Link] flour-ec pa:s Co,,e.
pansairdl€ti'seuntilrvr:llovei'iheiccofiiiepans Br-lshr.r;iihbeaienegg.Bakeir35On
cven foi'50,611 ;'ninutes. Rclis ioi aboirt 20 nrinuies.
Anrte Coher:
CHAttAFI
2 small cffkes ar 2 pk-e;" yeast 1 tsp. *qfi!t
t's tsp, -eaf f ron e)r ginger 2 tspt" s1ig6p'
1 c. iukewarfit [Link] 2 eggs, heat*n
4 *" sittsd fiou!, 1 eg;g ye !k, beaten
i. Scax yeasi anel i;inger in r,irater for 5 rnti-r;ie: 2 Sift flci:r, sa r alc sugar io-
geihcr.S A.jdi1/[Link])[Link] L;[Link],
lei i'ise'li1ldouble (:j0 minutcs), 4 ,4dc eggs, mrr we ll Acld [Link] f lour and r(nBad ci
lightlS; flourec bcard until eiastic. Piace in bowl, cj,lsr top v;tth a Iire flr:ui.. Covei.w rir
cir:th,letriseunirldoubie S Kneadanddrvideintc3equal [Link] longrcundsii-ics
Fasten at one end anir brard togetheL piace on greased trakrng sheet. Let rise aga n
covered (about t houi').6. BIush with egg yolk. preheat cven to 400". Bake for l0
-in-
Lites, reduce heai to 375o anC nake for 35 minuies lonqer.
fluth Waldman
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