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.



                      Last change: 1 Nov 87                     1






CHALLAH-3                USENET Cookbook                CHALLAH-3



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













































                      Last change: 1 Nov 87                     2



.