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Spice
and Spirit Raisin Challah |
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-
4
cups warm water
- 2
Tbsps. dry yeast
- 4
eggs
- 1/2
cup oil
- 1/2
cup honey
- 2
cups raisins (or less,
to taste)
-
14
or 15 cups flour
- 1
Tbsp. coarse kosher salt
Glaze
- 1
egg, beaten
- poppy
seeds
Uses:
Baking sheets or loaf pans
Yields: 6 loaves or 4 loaves
and 12 rolls
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Spice and Spirit The Complete
Kosher Jewish Cookbook
by
Esther Blau,
Tzirrel Deitsch, Cherna
Light |
 Pour
warm water into a large mixing
bowl. Stir in yeast,
and then add eggs, oil honey,
and raisins. Mix well
and add about half of the
flour. Stir well.
Let mixture rest 45 minutes
to 1 hour until the yeast
is bubbly. This the
first rising.
Add the salt and most of the
remaining flour. Mix and knead
on a lightly board, adding
only as much flour as necessary
to be able to handle the dough.
The dough should be soft.
You may let the dough rise
again for 1 hour, if desired.
Separate chall with a blessing.
Divide dough, and shape loaves.
Place over to 350 degree F.
Brush tops of loaves with
beaten egg and sprinkle with
poppy seeds. Bake for
about 45 minutes to 1 hour
for loaves, or 30 minutes
for rolls. Remove from
pans and cool on racks |
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Bread -->
Challah |
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How
to braid Challah
Cooking
Tips: |
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