CHALLAH
Jewish egg bread
This is my families 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).
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
Procedure
-
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 10-15minutes).
-
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
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 cooking
Precision:
Raisins are to taste. Measure the rest of the ingredients.
Contributor
Jerry Godes
Dartmouth College, Hanover, New Hampshire, USA
jerryg@dartmouth.edu
Recipe last modified: 1 Nov 87
Original header
Path: decwrl!recipes
From: jerryg@dartmouth.edu (Jerry Godes)
Newsgroups: alt.gourmand
Subject: RECIPE: Challah 3
Message-ID: <12378@decwrl.DEC.COM>
Date: 11 Mar 88 06:28:11 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Dartmouth College, Hanover, New Hampshire, USA
Lines: 64
Approved: reid@decwrl.dec.com
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