CHALLAH-3() - CHALLAH

This is my families 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).

INGREDIENTS (four loaves)

21 g (¾ oz)

yeast (3 packages)

180 ml (¾ cup)

warm water

10 ml (2 tsp)

sugar

100 g (½ cup)

sugar

120 g (½ cup)

butter, melted

15 ml (1 Tbsp)

salt

60 ml (¼ cup)

honey

300 g (2 cups)

raisins

(8)

eggs

1 kg (9 cups)

flour

GLAZE

(2)

egg yolks

25 ml (5 tsp)

water

PROCEDURE

(1)

Dissolve the yeast with the warm water and sugar.

(2)

Add the rest of the sugar, butter, salt, honey, raisins, and eggs.

(3)

Add the flour, a cup at a time, until it is hard to stir.

(4)

Turn out onto a well floured counter, and knead until smooth and blistery, adding more flour as necessary (about 10-15minutes).

(5)

Put into greased bowl, cover, and let rise until double, about 1 hr.

(6)

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.

(7)

Let rise until double (about 1 hour).

(8)

Mix egg yolks and water for glaze. Spread on loaves.

(9)

Bake in a preheated oven at 175°C for 15-30 minutes until there is a golden crust.

RATING