Challah

---------- Recipe via Meal-Master (tm) v8.03

Title: Challah
Categories: Miamiherald, Breads, Ethnic, Jewish
Yield: 3 Loaves

------------------FORMAT BY LISA CRAWFORD-----------------
2 pk Active dry yeast or 2 scant
-tablespoons
1 1/2 c Warm water
1 ts Sugar
4 Eggs
1/2 c Honey
1/2 c Vegetable oil
1 1/2 ts Salt
8 c Or 9c flour
2 c Raisins (opt)
Sesame or poppy seeds

In a small bowl, stir together the yeast, 1 c of the
warm water and the sugar. Set aside ofr 10 minutes
and makes sure it bubbles. Beat 3 of the eggs wuth the
honey. Add the remaining half cup of water, oil and
salt. Add the yeast mixture beating well with a
spoon. Using 5 cups of flour, add 1 cup at a time to
your mixture, beating well with a spoon after each
adition. The dough willbe sticky. If raisins are
used add them now. Add 2 more cups of flour, beating
well with a wooden spoon until the dough leaves the
sides of the bowl. Shake an additional 2 cups of
flour onto the work surface and knead the dough until
almost all the flour is absorbed into it. Return it
to the bowl. Cover with a towel and let rise for 1 to
2 hours., until it looks like it has risen to almost
twice its size.
When dough has risen punch it down.
Divide the dough into 3 equal parts, and dovide each
part in three for braiding. Roll the dough into lomg
ropes. Braid 3 together as you would hair. Press
down the ends. Leavelong or form into a circle. Plae
the loaves on a greased baking sheet or 9-inch round
pans. Cover with a towel and let rise 30 minutes more
or until it is again twice its size. Preheat oven to
350 degrees. Brush loaves with remaining egg mixed
with a little water. Sprinkle with sesame or poppy
seeds. Bake for 25 minutes or until golden brown.

Nutritional info per slice(15/loaf): 141 cal; 3.2g
pro, 25.4g carb, 3.1g fat(20%), 1g fiber, 17.9mg chol.
78mg sodium Exchanges: .3fruit, 1.1 bread, .08 meat,
.5 fat

Source: Miami Herald, 12/14/95

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