Challah Bread
Challah is rich egg bread served on the Jewish Sabbath and on holidays or other celebrations. Braided challah is generally served on Fridays at Shabbat dinner. This is a very easy to do recipe.
- 7 cups all-purpose flour
- 1 packet rapid rise dry yeast
- 6 Tbs brown sugar
- 2 large eggs
- 1/2 cup canola oil
- 2 cups water
- 2 tsp cinnamon
- 3/4 cup raisins
- 1 Tbs salt
- 1 large egg, beaten (separate)
- 1 tsp sesame seeds
Place in all ingredients, except beaten egg and sesame seeds, in a mixer. Mix it very well until completely blended. After blending, cover bowl with a towel or plastic wrap and leave or set aside in a warm place for 1 hour. Do not let cover touch the dough directly.
When time to bake, preheat oven to 350 degrees. Place dough on cutting board, and cut in half. Cut one piece of dough into 3 parts and roll each part into long rolls like a foot-long hotdog, and braid. Tuck ends under to secure braid.
Place on baking sheet and brush the dough with beaten egg and sprinkle with sesame seeds. Repeat with other half of dough. Bake for 40 minutes in preheated 350 degrees. Makes 2 loaves. Enjoy!