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Round Raisin Challah Recipe | |
Jewish Bread | |
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Ingredients:
2 packages dry yeast 1/8 teaspoon saffron threads 2 1/3 cups warm water (about 110 degrees F) 5 egg yolks, lightly beaten 3 eggs, lightly beaten 7 tablespoons vegetable or canola oil 1/4 cup sugar 2 teaspoons salt 4 1/2 to 5 cups all-purpose flour 1 1/2 cups raisins 1 egg yolk, beaten
Directions:
In a large bowl, soak yeast and saffron in water about 5 minutes. Stir in egg yolks, eggs, oil, sugar, and salt. Add enough flour to form a stiff but sticky dough, about 4 1/2 cups. Turn dough out on floured surface and knead until smooth and elastic, about 6 minutes, working raisins in dough while kneading. Form into a ball and place in a greased bowl. Turn dough to grease entire surface. Cover with plastic wrap and place in a warm spot until doubled in bulk, about 2 hours.Punch down dough and knead briefly. Roll dough into a rope about 24 inches long. Coil rope into a spiral round loaf. Place on a greased cookie sheet. Brush with beaten yolk and let rise in warm place until doubled, about 45 minutes. Preheat the oven to 375 degrees E Bake until dark golden brown, about 35 to 40 minutes. Cool thorougly before slicing. Makes 1 loaf
During Rosh Hashanah, challah is often shaped into forms other than the usual braid. It may look like wings to associate man with the angels or like a ladder to facilitate our prayers reaching heaven. As a round form such as this one, the challah recalls the crown of God's kingdom or the circle of life.
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