Jewish egg bread

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).


(four loaves)



  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 for 15-30 minutes until there is a golden crust.


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 
Recipe last modified: 1 Nov 87

Original header

Path: decwrl!recipes
From: (Jerry Godes)
Newsgroups: alt.gourmand
Subject: RECIPE: Challah 3
Message-ID: <12378@decwrl.DEC.COM>
Date: 11 Mar 88 06:28:11 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Dartmouth College, Hanover, New Hampshire, USA
Lines: 64

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