Challah (Recipe)

Ingredients

2 packages active dry yeast
3/4 cup warm water (110c to 115c)
2 teaspoons sugar
1/2 cup margarine or butter
1 cup boiling water
1/2 cup sugar
1/4 cup cooking oil
1/4 cup honey
1 tablespoon salt
8 eggs
10 cups all-purpose flour
1 cup raisins
1 egg yolk, beaten
1 teaspoon water
1/4 cup poppy seed

Steps

1. In a 1-cup measuring cup dissolve the yeast in warm water.  Stir in the 2 teaspoons sugar and set in a warm place until the mixture rises to the top of the cup.

2. Place the margarine or butter in a large mixing bowl and add the boiling water.  After the margarine or butter melts, stir in the 1/2 cup sugar, cooking oil, honey and salt.  Add the eggs, once at a time, beating well with an electric mixer after each addition.

3. Add the yeast mixture to the egg mixture.  Beat in 5 cups of the flour.  Stir in 4 cups of the remaining flour.

4. Turn the dough onto a well-floured board and knead, gradually working in the remaining 1 cup flour.  Shape into a ball and place in a large greased bowl.  Cover and let stand in a warm place for 1 1/2 to 2 hours or until doubled in size.

5. Turn the dough out onto a board and knead in the raisins.  Divide the dough into 4 portions.  Roll each portion into a 30-inch-long rope.  Take one rope and hold down one end as you coil the free end of the rope around it counter-clockwise to form a round spiral or coil.

6. Place the round spiral loaf on a greased baking sheet.  Repeat with the remaining ropes.  Cover the loaves and let rise for 1 hour.  Preheat the oven to 350c.

7. Stir together the egg yolk with the 1 teaspoon water; brush the mixture over the loaves.  Sprinkle the loaves with the poppy seed.  Bake in the 350c oven for 35 minutes.  If necessary, cover the loaves with foil during the last 15 minutes of baking to prevent over browning.

Tips:

Traditionally, challah is a braided loaf.  To make braided loaves: Divide the dough into four equal portions.  Then divide each portion into thirds.  Roll each into a rope about 14 inches long and place 3 ropes about 1 inch apart on a greased baking sheet.  Starting in the middle, braid by bringing the left rope underneath the center rope; lay it down.  Then bring the right the rope under the new center rope; lay it own.  Repeat to the end.  Rotate the baking sheet.  Beginning once again at the center, braid by bringing the outside ropes alternately over the center rope.  Press the rope ends together to seal.  Be sure to braid loosely so the bread has room to expand.  Repeat with the remaining portions of dough.