Title: Challah Iii
Categories: Bread Blank
Yield: 4 Loaves

3/4	oz	Yeast (3 packages)
3/4	c	Water, water
2	ts	Sugar
1/2	c	Sugar
1/2	c	Butter, melted
1	tb	Salt
1/4	c	Honey
2	c	Raisins
8		Eggs
9	c	Flour
GLAZE
2		Egg yolks
5	ts	Water

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@dartmouth.edu

: Copyright (C) 1986 USENET Community Trust

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