Challah III Recipe

Step 1

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.

Step 2

Turn out onto a well-floured counter and knead until smooth and blistery, adding more flour as necessary (about 10-15 minutes). Put into greased bowl, cover, and let rise until double, about 1 hr.

Step 3

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).

Step 4

Mix egg yolks and water for glaze. Spread on loaves. Bake in a preheated oven at 350 degrees F. for 15-30 minutes until there is a golden crust.

Step 5

NOTES: Jewish egg bread -- This is my family's 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).

Things You'll Need

  • 3/4oz Yeast (3 packages)
  • 3/4c Water, water
  • 2ts Sugar
  • 1/2c Sugar
  • 1/2c Butter, melted
  • 1tb Salt
  • 1/4c Honey
  • 2c Raisins
  • 8 Eggs
  • 9c Flour
  • 2 Egg yolks
  • 5ts Water

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