Challah
1 pkg. yeast
1 1/2 c. warm water
1/4 c. sugar
3 c. flour
3 eggs, beaten
half an onion, diced
Dissolve yeast in water (remember, if it doesn't froth in a few minutes, it's dead, and you need to start over). Add to flour,e ggs, sugar and onion. Let rise to double. Then add:
1/2 c. oil
2 c. flour
1 T. salt
Knead for five minutes. Let rise 50 minutes. Punch down and let rise another 20 minutes. Divide dough into three portionsa nd braid. Place on a well-greased cookie sheet. Let rise another 1/2 hour. Wash with a mixture of egg yolk (1, beaten) and water and sprinkle with poppy seeds (I skipped this last bit, since I didn't have any). Bake in preheated 350 degree oven for 50 minutes. Bread is done when it sounds hollow when thumped.
Cliff tells me that there's no dairy in it so that it can be eaten either with milk products or meat products (in Jewish law, you're not supposed to mix milk and meat at the same meal.) Delicious bread that I've always loved (Manny Jacobowitz made it for me years ago, Manny of the wonderful Jewish jokes), and a lovely way to spend a Saturday morning.