Search URJ.org and the other Reform websites:

 

Food Processor Challah

By: 
Chavurat Shalom & The Temple Women of Reform Judaism, Temple Shalom, Louisville, KY
Sliced challah with a knife for the Jewish holiday of Shabbat
Ingredients: 
1 package active dry yeast
1/4 cup warm water
1 tablespoon sugar
1 egg
1/4 cup oil
3 cups flour
1/4 cup sugar
1/2 to 2/3 cup warm water
egg plus 1 teaspoon water
Directions: 
  1. Dissolve yeast in 1/4 cup warm water mixed with sugar. Set aside.
  2. Beat egg and oil and set aside.
  3. Measure dry ingredients into work bowl with metal blade (see note).
  4. With machine running, add yeast mixture and egg mixture down the chute. Add 1/2 to 2/3 cup warm water slowly down the chute until dough begins to form a ball. Process for 40 seconds. Stop the machine when the dough is in a ball rolling on top of the blade.
  5. Add flour if the dough is sticky. Place dough in a greased bowl, turning it to coat completely. Cover. Place in a warm place and let rise until it doubles in size (about 1 hour).
  6. Punch dough down and divide in 1/2 for small challah. Divide each 1/2 into 3 strips and braid.
  7. Place on greased cookie sheet and let rise until doubled in size.
  8. Beat egg and 1 teaspoon water. Brush over dough. Bake at 350 degrees for 30 to 40 minutes, or until loaf sounds hollow when tapped.

    Note: This recipe may be doubled if your food processor can handle 6 cups of flour. In that case, use the small plastic blade.
Source: 
Tags: