Yield: 4 loaves
| Measure | Ingredient |
|---|---|
| ¾ ounce | Yeast (3 packages) |
| ¾ cup | Water, water |
| 2 teaspoons | Sugar |
| ½ cup | Sugar |
| ½ cup | Butter, melted |
| 1 tablespoon | Salt |
| ¼ cup | Honey |
| 2 cups | Raisins |
| 8 \N | Eggs |
| 9 cups | Flour |
| 2 \N | Egg yolks |
| 5 teaspoons | Water |
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@...
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