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CHALLAH-3(B)             USENET Cookbook             CHALLAH-3(B)

CHALLAH

     CHALLAH-3 - Jewish egg bread

     This is my families version of Challah.  It calls for saf-
     fron, but I've never actually made it as such (Hey, I'm just
     a poor college student, I can't afford saffron).

INGREDIENTS (four loaves)
     3/4 oz    yeast (3 packages)
     3/4 cup   warm water
     2 tsp     sugar
     1/2 cup   sugar
     1/2 cup   butter, melted
     1 Tbsp    salt
     1/4 cup   honey
     2 cups    raisins
     8         eggs
     9 cups    flour
GLAZE
     2         egg yolks
     5 tsp     water

PROCEDURE
          (1)  Dissolve the yeast with the warm water and sugar.

          (2)  Add the rest of the sugar, butter, salt, honey,
               raisins, and eggs.

          (3)  Add the flour, a cup at a time, until it is hard
               to stir.

          (4)  Turn out onto a well floured counter, and knead
               until smooth and blistery, adding more flour as
               necessary (about 10-15minutes).

          (5)  Put into greased bowl, cover, and let rise until
               double, about 1 hr.

          (6)  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.

          (7)  Let rise until double (about 1 hour).

          (8)  Mix egg yolks and water for glaze.  Spread on
               loaves.

          (9)  Bake in a preheated oven at 350 deg. F for 15-30
               minutes until there is a golden crust.

RATING
     Difficulty easy, if you know how to make bread Time: 20
     minutes preparation, several hours rising, 30 minutes cook-
     ing Precision: Raisins are to taste. Measure the rest of the
     ingredients.

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