Challah | Breads |
2 tsp. gran. sugar
1/2 cup warm water 1 pkg. active dry yeast (or1tbsp) 3 1/2 cups all-purpose flour 1 tsp. salt 1/4 cup liquid honey 2 eggs,lightly beaten |
2 egg yolks
1/4 cup butter,melted ,or vegetable oil 3/4 cup golden raisins TOPPING 1 egg yolk,lightly beaten 1 tbsp. sesame seeds |
Dissolve sugar in warm water. Sprinkle yeast in; let stand for 10 minutes or until frothy.In a large bowl,stir 3 cups flour with salt. With wooden spoon, stir in yeast mixture, honey,eggs, egg yolks, and butter until dough forms. Turn out onto lightly floured surface; knead for 10 minutes, adding enough of the remaining flour to make dough smooth and elastic. Place dough in a large, greased bowl, turning to coat all over. Cover with plastic wrap; let rise in a warm draft-free place until doubled in bulk and indentation remains when dough is poked with 2 fingers, about 1 hour. Punch down dough; knead in raisins. Let rest for 5 minutes.
TO MAKE BRAID:Divide dough into quarters; roll each into 18-inch long rope. Place ropes side by side on a greased baking sheet; pinch together at one end. Starting at pinched end,make braid.Cover loaf loosely with plastic wrap. Let rise in warm draft-free place until doubled in bulk, about 1 hour.
TOPPING:Stir egg yolk with 1 tsp. water; brush over loaf. Sprinkle with sesame seeds. Bake in centre of 350¼ F oven for 35 to45 minutes or until golden brown and loaf sounds hollow when tapped on bottom. Let cool on rack.