jerryg@dartmouth.edu (Jerry Godes) (03/11/88)
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.
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