INGREDIENTS

INSTRUCTIONS

EGG WASH
Here is a terrific Challah recipe!!! It is the best that I have found. And
I have tried a lot. The crust is soft, and If yo do not want it too brown,
cover it with Foil during the last 20 minutes of baking. I got this recipe
from Marcy Goldman. Yummy!!
In a large mixing bowl stir together the yeast, water, and pinch of sugar.
Let stand five minutes to allow yeast to swell and dissolve.
Briskly stir in remaining sugar, honey, and salt. Then add oil, eggs, yolks
and about five cups of the flour. Stir into a shaggy mass. Let stand 10-20
minutes to absorb flour. Knead, by hand or with a dough hook, adding
remaining flour as required to make a soft and elastic dough (about 10-12
minutes). Dough should leave sides of the bowl. If it is sticky, add small
amounts of flour until dough is soft but no longer sticks. (Note: if you
find dough too bulky for your mixer, divide in two. Knead one portion at a
time).
Let dough rest on a lightly floured board ten minutes, then flatten and
press in raisins as evenly as possible into the dough, folding dough over
raisins to "tuck" them in. Place dough in a greased bowl and either cover
with greased plastic wrap and a damp tea towel or cover with a damp tea
towel and place entire bowl inside a large Let rise in a draft free place
until doubled and puffy looking, anywhere from 45 to 90 minutes. Let rise
in a draft free place until doubled and puffy looking, anywhere from 45 to
90 minutes.
(If you are doing an overnight, cool rise, place dough in a large, lightly
greased bowl and insert this in a large plastic bag. Refrigerate overnight.
If you see the bread rising too quickly, open the bag, deflate dough, and
reseal. Next day, allow dough to warm up then gently deflate and proceed.)
Divide dough in two. For 'faigele' or turban-shaped New Year's challah,
shape each section into a long rope (about 12-14 inches long) which is
thicker at one end and coil it, starting with the thicker end first,
tucking the end in on top to "lock". Or, you can divide each dough section
into three ropes, around 14 inches long and make a traditional challah
braid.
Place on cornmeal dusted baking sheet. In a small bowl, whisk together egg
glaze ingredients. Brush loaf with egg wash and sprinkle with sesame seeds.
Let rise until puffy, around 20-30 minutes. Preheat oven to 400 degrees F.
Bake bread 12 minutes then reduce heat to 350 Degrees F and bake another 25
minutes or until bread is evenly browned.
Makes one large or two medium loaves. Can be frozen baked or unbaked. If
freezing unbaked, let bread rise slowly, overnight in the fridge. Bring to
room temperature before baking.
Posted to JEWISH-FOOD digest by Rugelah@aol.com on Aug 5, 1998, converted
by MM_Buster v2.0l.

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