Challah III
Author: Kitchens
  • 3/4 ounces yeast (3 packages)
  • 3/4 Cup water; water
  • 2 teaspoons sugar
  • 1/2 Cup sugar
  • 1/2 Cup butter; melted
  • 1 Tablespoon salt
  • 1/4 Cup honey
  • 2 Cups raisins
  • 8 eggs
  • 9 Cups flour
  • [b]GLAZE[b]
  • 2 egg yolks
  • 5 teaspoons water
  1. Dissolve the yeast with the warm water and sugar. Add the rest of the sugar, butter, salt, honey, raisins and eggs. Add the flour, a cup at a time, until it is hard to stir. Turn out onto a well-floured counter and knead until smooth and blistery, adding more flour as necessary (about 10-15 minutes). Put into greased bowl, cover, and let rise until double, about 1 hr. Punch down. Separate into 4 sections and separate each section into 3 more sections. Roll each piece out to the size of your cookie sheet. Braid 3 strands together and place on cookie sheet. Let rise until double (about 1 hour). Mix egg yolks and water for glaze. Spread on loaves. Bake in a preheated oven at 350 degrees F. for 15-30 minutes until there is a golden crust. NOTES: * Jewish egg bread -- This is my family's version of Challah. It calls for saffron, but I've never actually made it as such (Hey, I'm just a poor college student, I can't afford saffron). : Difficulty: easy, if you know how to make bread : Time: 20 minutes preparation, several hours rising, 30 minutes cooking : Precision: Raisins are to taste. Measure the rest of the ingredients. Yield: 0 servings
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