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
- 3/4 oz yeast
- 3/4 cup warm water
- 2 tsp sugar
- 1/2 cup sugar
- 1/2 cup butter,
- 1 Tbsp salt
- 1/4 cup honey
- 2 cups raisins
- 8 eggs
- 9 cups flour
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 10-15minutes).
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
for 15-30 minutes until there is a golden crust.
easy, if you know how to make bread
20 minutes preparation, several hours rising, 30 minutes cooking
Raisins are to taste. Measure the rest of the ingredients.
Dartmouth College, Hanover, New Hampshire, USA
Recipe last modified: 1 Nov 87
From: email@example.com (Jerry Godes)
Subject: RECIPE: Challah 3
Date: 11 Mar 88 06:28:11 GMT
Organization: Dartmouth College, Hanover, New Hampshire, USA
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