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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/37577/full/37577/sweet-raisin-honey-challah/ <br /><br /> <b>Sweet Raisin-Honey Challah</b> <br /> Friday, March 20, 2009 | by <br /><br /><strong></strong>Makes 1 very large or 2 large loaves <p>11⁄2 cups warm water<br />2 packages (1⁄2 oz) instant yeast or bread yeast<br />8 cups all-purpose flour<br />2 tsp. salt<br />1⁄4 cup honey<br />1⁄3 cup plus 1 tsp. sugar<br />1⁄2 cup melted butter<br />3 whole eggs<br />2 egg yolks<br />11⁄4 cups golden raisins</p> <p><strong>Egg Wash</strong><br />1 egg yolk, lightly beaten<br />1 tsp. sugar<br />1 Tbs. water</p> <p><br />In a large mixing bowl, stir the 1 tsp. sugar into the 11⁄2 cups warm water. Sprinkle in yeast and stir well; let stand until frothy or foamy, about 10 minutes.</p> <p>Using a wooden spoon, stir in 7 cups of the flour, and salt. Add honey, the 1⁄3 cup sugar, melted butter, whole eggs and egg yolks; stir until dough forms.</p> <p>Turn dough out onto lightly floured work surface; knead until smooth and elastic, about 10 minutes, adding enough of the remaining 1 cup flour as necessary to prevent sticking. (You may need to add more flour if your dough is still too sticky. Add in 1 Tbs. at a time until the dough is cohesive.) Place dough in a greased glass or ceramic bowl, turning to grease dough all over. Cover bowl with greased plastic wrap or a warm damp kitchen towel; let dough rise in warm draft-free place until doubled in size and an indentation remains when dough is poked with 2 fingers, about 1 hour or so.</p> <p>Punch down dough, transfer dough to work surface, let rest for 10 minutes, then knead in raisins. Divide into two loaves, if desired, and shape.</p> <p>To make a round crown loaf: Roll out dough into a 30-inch long rope. Holding one end in place, wind remaining rope around end to form a fairly tight spiral that is slightly higher in the center of dough. Transfer dough to a greased rimmed baking sheet.</p> <p>To make a 4-rope braided loaf: Divide dough into quarters; roll each quarter into 18-inch long ropes. Place side by side on a greased rimmed baking sheet; pinch ropes together at one end. Starting at pinched end, move second rope from left over rope on its right. Move far right rope over 2 ropes on left. Move far left rope over 2 ropes on right. Repeat until braid is complete; tuck ends under braid.</p> <p>Cover shaped loaf with plastic wrap or damp kitchen towel; let rise in warm draft-free place until doubled in size, about 1 hour.</p> <p>Stir egg yolk with 1 tsp. sugar and 1 tbsp. water; brush over loaves.</p> <p>Bake in center of preheated 350-degree oven until deep golden brown and loaf sounds hollow when tapped on bottom, 30 to 35 minutes. Let cool on rack for 15 minutes before slicing.</p> (Gabi Moskowitz)<br />

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