About 1 teaspoon poppy or
sesame seeds for sprinkling
(optional)
Steep the raisins in the
boiling water for 15 minutes.
Remove the raisins (they
can be disgarded or reserved)
and reserve the water for
the dough.
Combine the yeast, 1 tablespoon
of the sugar, and the warm
water in a bowl. Let stand
until the mixture begins
to bubble, about 5 minutes.
Combine the yeast mixture,
the remaining 3 tablespoons
sugar, oil, eggs, salt,
the reserved raisin soaking
waters, raisins (if using),
and half of the flour in
the bowl of a standing electric
mixer and beat until fully
combined. Slowly add the
remaining flour, beating
to create a soft, sticky
dough that pulls away from
the sides of the bowl. Cover
the bowl and let stand for
10 minutes.
Turn the dough out onto
a lightly floured surface.
Knead until smooth and elastic,
about 10 minutes, adding
flour as necessary to keep
the dough from sticking.
Place the dough in a large,
lightly oiled bowl, turning
once to coat. Cover with
a towel and let rise in
a warm place until double
in volume, about 2 hours.
Grease a large baking sheet
or line it with parchment
paper. Punch down the dough
and form it into a square
about 9 inches diameter.
Place the loaf on the prepared
baking sheet. Cover with
a towel and let rise in
a warm place for 30 minutes.
Preheat the oven to 375
degrees. Using a pastry
brush, brush the challah
with the egg wash. If desired,
sprinkle the top with the
poppy or sesame seeds. Bake
until well browned, abut
30 minutes. Transfer to
a wire cooling rack and
let cool to room temperature
before cutting.
Jewish Food: The World at
Table by Matthew Goodman
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