Challah | Saveur
This recipe, from Claudia Roden's The Book of Jewish Food, can be used for loaves of various shapes, including the rounded ones baked for the Jewish New Year, which symbolize the cycle of life.
Ingredients
- 2 tbsp. active dry yeast
- <sup>1</sup>⁄<sub>2</sub> cup sugar
- <sup>1</sup>⁄<sub>2</sub> cup plus 3 tsp.
- Vegetable oil
- 5 eggs
- 1 tbsp. salt
- 9 <sup>1</sup>⁄<sub>4</sub> cups flour
- 1 tbsp. poppy or sesame seeds (optional)
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