Challah

Photo: davesnyd

Yield: 1 serving ( Serving Size: servings )
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Ingredients

  • 1 teaspoon(s) Cinnamon
  • 0 1/2 teaspoon(s) Tumeric
  • 1 tablespoon(s) Vanilla
  • 1 1/2 tablespoon(s) yeast
  • 1 teaspoon(s) salt
  • 0 1/2 teaspoon(s) Nutmeg
  • 4 ounce(s) oil
  • 2 cup(s) raisins
  • 1 cup(s) sugar
  • 3 cup(s) water
  • 6 eggs
  • Sesame Seeds

Preparation

  1. 1. Proof the yeast in 2 cup of warm water plus 2 TBSP of sugar until yeast is billowy (about ten minutes). Add raisins

  2. 2. Sift together 8 cups of flour plus 1 cup sugar; salt, nutmeg, cinnamon, and tumeric.

  3. 3. Whisk together vanilla, 4 eggs, oil, and remaining 1 cup of water.

  4. 4. Mix together yeast and egg mixtures.

  5. 5. Add flour and spices to wet ingredients; mix well.

  6. 6. Add remaining flour two cups at a time total flour used (including the four cups in step 4) will be between 10 and 14 cups of flour until dough is soft, a bit tacky, but not sticky.

  7. 7. Knead for about 15 minutes.

  8. 8. Let rise for 1 1/2 to 2 hours.

  9. 9. Can make four four strand challahs or 32 dinner rolls or a combination

  10. 10. Let rise for about 20 minutes.

  11. 11. Take remaining 2 eggs, whisk, and use as egg wash on challahs; sprinkle with sesame seeds if desired

  12. 12. Bake at 325 F for 30 to 40 minutes until golden brown.
February 2014

This recipe is a personal recipe added by davesnyd and has not been tested or endorsed by MyRecipes.

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Challah Recipe at a Glance
  • COURSE: Breads
  • CUISINE: Jewish

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