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Israeli/Jewish Recipe

Dessert

1 Serving
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Short Description

Try this holiday challah recipe, or contribute your own. "holidays" and "breads" are two of the tags cooks chose for holiday challah.


Ingredients
Cooking Procedure
1
In a large bowl, combine yeast, 3/4 Cup warm (110~f) water and honey; let stand 5 minutes to soften yeast; in a small bowl, pour 1 Cup hot water over raisins, set aside; in another small bowl, beat eggs to blend; spoon out 1 Tbsp and chill, covered; to yeast mixture, add balance of egg, 1 1/2 cups flour, salt and oil; beat with a spoon or mixer until batter is stretchy; add 2 cups flour and drained raisins; stir with a spoon until dough is well moistened; scrape dough onto a lightly floured board and knead until smooth and elastic, about 10 minutes; add flour to prevent sticking; rinse, dry and oil bowl; turn dough over in bowl to oil top; cover dough with plastic wrap and let dough rise in a warm place until doubled, about 1 hour; knead on a lightly floured board to expel air; on the floured board, shape dough into a rope 32 inches long and tapered at one end;(if dough is so elastic it shrinks back, let rest a few minutes, then continue) in a 9 - 10 inch oiled cheesecake pan with removeable rim, place thick end of dough in center, then form a coil to pan rim, and tuck any extra under the loaf; cover with plastic wrap and let stand until puffy, 20 to 30 minutes; uncover and gently brush dough with reserved beaten egg; bake bread in a preheated 325~f oven on rack about 1/3 from bottom, until a dark golden brown, 30 to 35 minutes; if top is dark, drape with foil and continue to bake until loaf is evenly colored; let cool in pan about 10 minutes, then remove rim; serve warm or cool; if making ahead, wrap airtight when cool; store at room temperature up to 1 day; freeze to store longer; (thaw wrapped); to reheat, (thaw if frozen), set on a sheet of foil in a 300~f oven until warm in center, 25 to 30 minutes


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