| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread | 32 | Servings | |
INGREDIENTS
| 8 | -(up to) | |
| 9 | c | Flour (up to) |
| 1 | c | Sugar |
| 1 | tb | Salt (up to) |
| 2 | oz | Yeast |
| 2 1/2 | c | Lukewarm water |
| 1/2 | c | Oil |
| 1/4 | c | Raisins (optional) |
| 5 | Eggs |
INSTRUCTIONS
Mix together 2 1/2 cups flour with sugar, salt yeast (no need to dissolve first), water and oil. Mix in 4 eggs. Beat in 1 1/2 cups flour very well. Add 4-5 cups flour until a very soft dough is formed. Add raisins (optional). Knead for 10 to 15 minutes. Let rise 1-2 hours, or refrigerate overnight and then let warm to room temperature for 1-2 hours. Make balls, roll them into ropes and braid. Let rise covered for 1/2 - 1 hour. Make an egg wash by beating the remaining egg. Brush on the challah. Bake in a preheated oven at 325 degrees F (150 degrees C) for 30 minutes. Apply the egg wash once more and bake another 30 minutes at 350 F (175 C). Makes 4 medium sized challahs. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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