CHALLAH MADE WITH CORNMEAL

CHALLAH MADE WITH CORNMEAL

1 cup boiling water

3 tbsp. margarine

2 tbsp. salt

1 cup cornmeal (in two half-cups)

1 can Cream Style Corn

½ cup cold water

2 eggs plus one egg-yolk

(save the white to brush loaves)

½ cup sugar

2 tbsp. yeast[1]

8 cups all purpose flour

(No bran: it coarsens it, which is inappropriate for this bread.)

Boil 1 cup water with margarine and salt. Whisk in about half the cornmeal and simmer until thick. Empty into a large mixing bowl. Add the can of Cream Style Corn washed out with the ½ cup of cold water; then the eggs, sugar, and yeast, and finally the remaining cornmeal.

Mix in flour, and knead until smooth and elastic, about 10 to 12 minutes, adding more flour as needed; it may remain a little sticky. Spray a large bowl, put dough ball into it, spray the top of the dough, cover and let rise until double in bulk.

Punch down. Cut in half and braid into loaves. Put dough into greased pans and let to rise again until almost doubled in bulk, or just level with the tops of the pans. Pre-heat oven to 425°. Brush the tops with reserved egg whites and sprinkle with poppy or sesame seeds. Bake for 10 minutes at 425°, then lower setting to 350° and continue baking for 20 to 25 minutes.

Makes three 8½ x 4½ x 2½ loaves plus two little loaves (if 10 cups of flour).

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[1] The recipe called for 3½, but it seemed too lively.