INGREDIENTS

INSTRUCTIONS

In a large bowl, combine yeast, 3/4 cup warm (110~F) water and honey; let
stand 5 minutes to soften yeast; in a small bowl, pour 1 cup hot water over
raisins, set aside; in another small bowl, beat eggs to blend; spoon out 1
tablespoon and chill, covered; to yeast mixture, add balance of egg, 1 1/2
cups flour, salt and oil; beat with a spoon or mixer until batter is
stretchy; add 2 cups flour and drained raisins; stir with a spoon until
dough is well moistened; scrape dough onto a lightly floured board and
knead until smooth and elastic, about 10 minutes; add flour to prevent
sticking; rinse, dry and oil bowl; turn dough over in bowl to oil top;
cover dough with plastic wrap and let dough rise in a warm place until
doubled, about 1 hour; knead on a lightly floured board to expel air; on
the floured board, shape dough into a rope 32 inches long and tapered at
one end;(if dough is so elastic it shrinks back, let rest a few minutes,
then continue) in a 9 - 10 inch oiled cheesecake pan with removeable rim,
place thick end of dough in center, then form a coil to pan rim, and tuck
any extra under the loaf; cover with plastic wrap and let stand until
puffy, 20 to 30 minutes; uncover and gently brush dough with reserved
beaten egg; bake bread in a preheated 325~F oven on rack about 1/3 from
bottom, until a dark golden brown, 30 to 35 minutes; if top is dark, drape
with foil and continue to bake until loaf is evenly colored; let cool in
pan about 10 minutes, then remove rim; serve warm or cool; if making ahead,
wrap airtight when cool; store at room temperature up to 1 day; freeze to
store longer; (thaw wrapped); to reheat, (thaw if frozen), set on a sheet
of foil in a 300~F oven until warm in center, 25 to 30 minutes. Makes 1
loaf, about 1 3/4 pounds. Fat, round and coiled to symbolize wholeness--
this is the shape challah takes in honor of the Jewish high holidays,
including Rosh Hashana, the day on which kings were crowned. The bread
freezes well if you want to bake ahead. Chuck in Pok Sunday 09/18 02:09 pm
C.OZBURN on GEnie
Posted to JEWISH-FOOD digest V97 #238 by Nancy Berry <nlberry@prodigy.net>
on Aug 24, 1997

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