Recipe for "challah-3"

NAME

     CHALLAH-3 - Jewish egg bread
     This is my families version of Challah.  It calls  for  saf-
     fron, but I've never actually made it as such (Hey, I'm just
     a poor college student, I can't afford saffron).

INGREDIENTS (four loaves)

     21 g      yeast (3 packages)
     180 ml    warm water
     10 ml     sugar
     100 g     sugar
     120 g     butter, melted
     15 ml     salt
     60 ml     honey
     300 g     raisins
     8         eggs
     1 kg      flour

GLAZE

     2         egg yolks
     25 ml     water

PROCEDURE

          (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 175 deg. C for 15 - 30
               minutes until there is a golden crust.

RATING

     Difficulty easy, if you know how  to  make  bread  Time:  20
     minutes  preparation, several hours rising, 30 minutes cook-
     ing Precision: Raisins are to taste. Measure the rest of the
     ingredients.

CONTRIBUTOR

     Jerry Godes
     Dartmouth College, Hanover, New Hampshire, USA
     jerryg@dartmouth.edu