| 4 tsp yeast | 1) Combine first 3 ingredients and let stand 5 minutes. |
| 1 Tbsp sugar | Sift flour, salt, sugar, and spices into a large bowl. Make |
| 1/4 C warm water (100 - 105^F) | a well in the center, add the eggs, oil, yeast mixture, and |
| | the rest of the water. Work into the flour. Turn out onto |
| 4.5 C sifted flour (18 oz by weight) | floured board, oil your hands, and knead until smooth and |
| 2 tsp salt (scant) | elastic, about 5-7 minutes. |
| 3 Tbsp sugar | |
| 1 tsp cinnamon | 2) Place in bowl, brush top with a little oil, and cover. Let |
| A pinch crumbled saffron | rise for about an hour in a warm place. Punch down, and |
| 2 whole eggs | allow to rise again, covered, until doubled in bulk. |
| 2 Tbsp bland oil | |
| 1 cup warm water | 3) Divide the dough into 3 equal parts. Roll each piece |
| | between lightly floured hands to make a strip. Pinch together |
| 1 egg yolk | the tops, and braid. Pinch the ends and tuck them under. |
| 1 Tbsp water | Cover and allow to rise for 1 hour. |
| 1/2 tsp sugar | |
| 4 Tbsp poppyseeds | 4) Set oven to 375 degrees. Mix egg yolk, water, and sugar |
| | together. Brush over the top of the loaf, and then sprinkle |
| | with poppy seeds. Put the bread in the fully heated oven |
| | for 25 minutes. At the end of this time, remove the bread |
| | and brush again with the rest of the egg mixture. Return to |
| | the oven for another 25 minutes. |
| | |
| | 5)My Notes: I divide the dough into fourths, and make 4 |
| | challahs that are a bit smaller. They bake up in about |
| | 25-30 minutes. |
| | |
| | 6)For raisin challah, soak 1/2 cup of raisins in hot water for |
| | 15-20 minutes. Drain well, and knead into dough before |
| | braiding. |
| | |
| | Makes about 1 kilo of bread. |
