Select a Recipe


  Special New Year's Challah

(Serves 16)

Ingredients:

1 cup raisins
1 cup boiling water
1 3/8 teaspoons salt
1 tablespoon sugar
2 whole eggs
2 egg yolks, beaten
1/4 cup honey
1/4 cup vegetable oil
3 teaspoons instant, rapid-rise or quick-rise yeast
31/2 - 4 cups all-purpose flour
2 teaspoons corn flour

Egg Wash:
1 egg
1 egg yolk
2 tablespoons sesame seeds, if desired


Method:

Place raisins in medium bowl and pour boiling water over. Let plump for two minutes. Drain, blot, dry and allow to cool.

In a large bowl, mix together warm water, salt, sugar and honey and sprinkle with yeast. Beat in eggs, yolks and vegetable oil. Beat in three cups of flour. Knead for 8-10 minutes until dough is soft and elastic and leaves the side of the bowl. If dough is sticky, add small amounts of flour until it is soft. Sprinkle work surface with remaining flour. Let dough rest for 10 minutes on surface. Knead or press in raisins as evenly as possible, folding dough over raisins to tuck them in.

Cover the dough with a damp, clean towel. Let dough rest 20 minutes.

To form loaves: Work on baking sheet covered with foil or parchment and sprinkled with corn flour. For a traditional braid, divide dough into 3 15" long logs; for wreath, 3 18 " logs; for turban 2 18" logs 20% thicker at one end that at the other. For a braid, braid the 3 logs, pinch ends together and tuck under. For round wreath, braid and shape in a circle. Pinch ends together and tuck inside the round so they don't show. For turbans, starting at thicker end, coil bread into a round. At the end, pinch the tip and tuck under. In a small bowl, mix together egg and yolk for egg wash. Generously brush bread with the wash. Allow to rise 30-40 minutes. Brush again and sprinkle with sesame seeds, if desired

Baking: Fifteen minutes before baking, preheat oven to 375F. Back for 30-35 minutes until crust is nicely browned and sounds hollow when tapped.
 
History and Customs
 | Food: Recipes | |

A Scotland On Line Production