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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Stir the yeast and yeast energizer into warm water; let stand for 5 minutes to dissolve. | 2. Add the sugar, margarine, and 1 Tablespoon salt, and stir well. | 3. Add 2 cups of flour, and beat thoroughly. | 4. Add 3 more cups of flour and mix well. | 5. Knead for a few minutes and let rest for 10 minutes. | 6. Resume kneading, adding the remaining flour until the dough is no longer sticky but very smooth and elastic. | 7. Let rise in a warm place until doubled (1-1/2 hours). | 8. Punch down, knead again, and braid into 2-4 challah, depending on size requirements. Optional: While you are braiding, add in the crushed garlic. | 9. Let rise 1/2 hour. | 10. Right before baking, coat with egg yolk and sprinkle with sesame seeds and coarse salt. | 11. Bake at 180 degrees Celsius for 35 to 45 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	2	tablespoons		66.6	7.3512	8.5968	0.324
yeast energizer	2	tablespoons		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
margarine	1/4	cup		405.51599999999996	0.5076	0.5076	45.402
salt	1	tablespoon		-	-	-	-
bread flour	6	cups	divided	2967.42	596.1966	98.4756	13.6452
garlic	1	tablespoon	crushed	12.665	2.8101	0.5406	0.0425
egg	1			71.5	0.36	6.28	4.755
sesame seed	1	tablespoon		85.5	3.9285	2.6715	7.2
kosher salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.