| Recipe for Round Raisin Challah print | |
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* Alphabet Soup: Jewish Family Cooking from A to Z, Solomon Schechter Day Schools, 1990.
2
envelops dry yeast
2 tsp. sugar
1/4 cup hot water
1 stick corn oil
margarine, room temperature
1/2 cup sugar
1 tsp. salt
1 3/4 cups hot
water
2 extra large eggs
7 cups unbleached flour (approximately)
1
egg yolk
raisins
1.
Dissolve sugar and yeast in 1/4 cup hot water. Set aside; yeast is ready when
it is rising and puffy.
2. Place margarine, sugar and salt in a mixing
bowl; pour 1 3/4 cups hot water over them.
3. Crack eggs into large capacity
food processor bowl with plastic dough blade, and pulse 30 seconds.
4. Add
1 cup flour and puffy yeast mixture to eggs. Pulse 30 seconds to blend.
5.
Add margarine/sugar/salt/water mixture and 3 cups flour. Pulse 1 minute, scrape
down sides of bowl, pulse 30 seconds more.
6. Add remaining flour, 1 cup at
a time; pulse approximately 15-20 seconds after each addition. Dough will form
a large, sticky ball around the blade. The food processor may not accommodate
all 7 cups of flour.
7. Spread remaining flour or an extra 1/2 cup flour onto
a board or pastry cloth. Turn dough onto floured surface.
8. Knead the
dough 2 to 3 minutes, incorporating flour. Ready dough will form a smooth, round
ball and will bounce back when lightly touched.
9. Grease a large
bowl. Place dough in it, and cover with a towel. Set in a warm place to rise until
double in size (1 to 2 hours).
10. Punch down the dough; remove from bowl
onto floured board. Let it rest 5 to 10 minutes.
For
2 round loaves:
1. Divide dough in half. Divide each portion in half.
2. Roll one piece into a long, smooth strip. Coil this strip into a circle on
a greased cookie sheet. Pinch the end under.
3. Divide second portion into
2 unequal strips, about 2/3 and 1/3. Roll into smooth strips.
4. Take the
larger of the 2 and make a second coil on top of the first. Take the last piece
and make a third coil on top.
Baking:
1. Preheat oven to 350 degrees Fahrenheit. Mix 1 raw egg yolk with 1 tsp. water;
brush the loaves for a shiny crust.
2. Bake for 15 minutes to brown
crust. Reduce heat to 325 degrees Fahrenheit and bake 15 more minutes (30 minutes
total). Cool and remove from pans.
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