The sound of the shofar, the ram's horn that trumpets in the New Year at
synagogues everywhere, is the unique sound of Rosh Hashanah. It stirs the
soul. A freshly cut wedge of this challah, liberally dipped in new autumn
honey, stirs the taste buds.
Combine flours in a large bowl, setting aside 1 cup; add yeast and salt to
flour in bowl. Combine 2 cups water, honey, and margarine; stir until
margarine melts. Stir warm liquids into flour mixture. Stir in eggs.
Knead dough on lightly floured board 7-10 minutes adding as much of reserved
flour as needed ot form a smooth, elastic dough. Cover dough; let rest 10 minutes.
Halve dough and shape into balls. Place on greased cookie sheets. Cover; let
rise in warm, draft-free place until doubled in size.
Beat egg yolk with remaining 1 tsp water. Brush loaves with glaze; sprinkle
with sesame or poppy seeds.
Bake at 350 degrees for 45-55 minutes or until brown. Remove from pan and cool
on wire rack. Makes 2 loaves, 24 servings.