Beth Challah: Submitted by: Mary Ellen McNally | Date Added: 13 Sep 2011 Ingredients:

3 cups beet broth (borsch found in the Jewish counter) warm
2 tablespoons yeast
2 teaspoons salt
13 cup honey
cup melted butter
4 eggs
3 cups flour
4-6 cups 4-6 cups whole wheat flour or bromated white flour
poppy seeds

Cooking Instructions:

1) Mix together and proof for 10 minutes the borsch and yeast.

2) Add the salt, honey, and butter.

3) Beat the eggs and RESERVE 2 TABLESPOONS. Add the rest to the batter.

4) Mix in the flour. Then knead for 10 to 15 minutes. Allow to rise for 1 hour in warm place. Punch down. Divide into four sections and make three "ropes" out of each section, braiding "ropes" into 14" loaves. Allow to rise on baking sheets for hour.

5) Brush with reserved beaten eggs and sprinkle with poppy seeds (or sesame seeds).

6) Bake at 350F for 30 minutes.

Museum of Fine Arts II Maine 90; Mary Ellen McNally

Recipe provided by: Recipes from Meg and Bob with Family and Friends © 2020