Ingredients Jump to Instructions ↓

  1. 3/4 oz Yeast (3 packages) 

  2. 1 T Salt

  3. 3/4 C Water, water 

  4. 1/4 C Honey

  5. 2 t Sugar 

  6. 2 C Raisins

  7. 1/2 C Sugar 

  8. 8 Eggs

  9. 1/2 C Butter, melted 

  10. 9 C Flour

Instructions Jump to Ingredients ↑

  1. ——–GLAZE——–

  2. Egg yolks 5 t Water 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.

  3. Turn out onto a well-floured counter and knead until smooth and blistery, adding more flour as necessary (about 10-15 minutes). Put into greased bowl, cover, and let rise until double, about 1 hr.

  4. 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).

  5. Mix egg yolks and water for glaze. Spread on loaves. Bake in a preheated oven at 350 degrees F. for 15-30 minutes until there is a golden crust.

  6. NOTES:

  7. * Jewish egg bread — This is my family’s 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 saffron).

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

  9. : Jerry Godes : Dartmouth College, Hanover, New Hampshire, USA : : Copyright (C) 1986 USENET Community Trust —–


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