Challah

Name: Challah
Yield: 2 large loaves
Ingredients: ⅓ cup cornmeal; 1 tablespoon cold water; Poppy seeds; 6 cups unbleached all-purpose flour; ⅓ cup sugar; 8 tablespoons (1 stick) unsalted butter; 2 cups milk; 4 eggs, at room temperature; 2 teaspoons salt; 2 packages active dry yeast

Preparation info

2
large loaves

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This splendid loaf makes wonderful eating straight from the oven and spread with butter and honey. We love French toast made with it. If any of this bread manages to last long enough to become stale, it makes excellent bread crumbs.

Ingredients

2 cups milk
8 tablespoons (1 stick) unsalted butter

Method

Bring the milk, 6 tablespoons of the butter, and the sugar to a boil together in a medium-size saucepan. Remove from the heat, pour into a large mixing bowl, and let cool to lukewarm (105° to 115°F).
Stir the yeast into the milk mixture and let stand for 10 minutes.
Beat 3 of the eggs well in a small bowl, and stir them and the salt into the milk-and-

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