INGREDIENTS

INSTRUCTIONS

GLAZE
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.
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.
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).
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.
  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).
: Difficulty:  easy, if you know how to make bread
: Time:  20 minutes preparation, several hours rising, 30 minutes cooking
: Precision:  Raisins are to taste. Measure the rest of the ingredients.
: Jerry Godes
: Dartmouth College, Hanover, New Hampshire, USA
: jerryg@dartmouth.edu
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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