| 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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