CHALLAH III

Servings: 4
Ingredients:

3/4 oz Yeast (3 packages)                  1 T  Salt
3/4 C  Water, water                      1/4 C  Honey
2 t  Sugar                               2 C  Raisins
1/2 C  Sugar                               8    Eggs
1/2 C  Butter, melted                      9 C  Flour

———————————–GLAZE———————————–
2 Egg yolks 5 t Water

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.

: Jerry Godes
: Dartmouth College, Hanover, New Hampshire, USA
: jerryg@dartmouth.edu

: Copyright (C) 1986 USENET Community Trust

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