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high-altitude-challah-recipe

High Altitude Challah Recipe

This challah recipe is adjusted for high altitudes, ensuring a perfect rise and texture.
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Preparation Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Bread
Cuisine: Jewish
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 4 cups All-purpose flour
  • 1 cup Warm water 110°F
  • 1 packet Active dry yeast 2 ¼ tsp
  • ¼ cup Sugar
  • ¼ cup Vegetable oil
  • 2 Eggs room temperature
  • 1 ½ teaspoon Salt

Instructions 

  1. 1. In a large mixing bowl, dissolve the yeast and 1 tablespoon of sugar in the warm water. Let it sit for about 5 minutes until frothy.
  2. 2. Add the remaining sugar, oil, eggs, and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing until a dough forms.
  3. 3. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
  4. 4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
  5. 5. Punch down the dough, divide it into three equal parts, and braid. Place the braided loaf on a greased baking sheet.
  6. 6. Preheat the oven to 375°F (190°C). Let the dough rise again for about 30 minutes.
  7. 7. Bake for 25-30 minutes, or until golden brown. Let cool on a wire rack before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 300mg | Potassium: 80mg | Fiber: 2g | Sugar: 6g | Vitamin A: 100IU | Calcium: 20mg | Iron: 2mg

Keywords

Challah, High Altitude
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