* Exported from MasterCook *
Bread, Golden Raisin and Honey Challah
Recipe By :Deb Wise
Serving Size : 15 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SPONGE
1/4 cup warm whole milk -- (105F)
1/2 cup all-purpose flour -- (about 2 1/8 oz.)
2 1/4 tsp active dry yeast -- (1/4-oz.)
DOUGH
1/4 cup granulated sugar
1/4 cup vegetable oil
2 tablespoons honey
2 large eggs
4 large egg yolks -- divided
6 tablespoons water -- plus
2 tsp. water -- divided
4 1/4 cups all-purpose flour -- plus more for surface,
(about 18 1/8 oz.)
1 1/2 teaspoons table salt
1 cup golden raisins
2 tablespoons sanding sugar
This traditionally Jewish bread requires 2 rising times, but the rich
anf fluffy result is definitely worth it. Toast it, top it with jam,
or use leftovers in French toast. You can also use dark raisins,
dried cranberries, or omit the raisins completely, if desired. Divide
the dough into 3 pieces for easier braiding.
Active: 35 Mins
Total: 6 Hours
Serving size: 1 slice
Sponge: Stir together milk, flour, and yeast in the bowl of a stand
mixer until well combined. Cover with plastic wrap; let rise in a
warm (85F) place, free from drafts, until doubled in size, about 30 minutes.
Dough: Add sugar, oil, honey, whole eggs, 2 of the egg yolks, and 6
tablespoons of the water to Sponge, stirring until well combined.
(Mixture may have a few lumps.) Add flour and salt. Using dough hook
attachment, beat on low speed until dough is smooth and elastic,
about 8 minutes, stopping to scrape sides of bowl as necessary. Add
raisins; beat on medium-low speed until combined, about 1 minute.
Transfer dough to a lightly floured surface; knead until smooth and
elastic, 1 to 2 minutes. Let dough rise in a warm (85F) place, free
from drafts, until doubled in size, about 1 hour and 30 minutes.
Divide dough into 4 equal pieces. Roll each dough portion into an 18"
log. Cover and let rest about 10 minutes. Pinch ends of dough
portions together at 1 end to seal. Braid dough; pinch loose ends to
seal. Transfer to a parchment paper-lined baking sheet; tuck both
ends of dough under. Whisk together remaining 2 egg yolks and 2
teaspoons water in a small bowl, stirring with a whisk. Brush dough
with some of egg mixture; reserve remaining egg mixture. Cover with
plastic wrap coated with cooking spray, and let rise in a warm (85F)
place, free from drafts, until almost doubled in size, about 45 minutes.
Preheat oven to 375F. Bake dough in preheated oven about 10 minutes;
rotate pan. Brush dough with reserved remaining egg mixture, and
sprinkle with sanding sugar. Tent with aluminum foil. Reduce oven
temperature to 350F. Bake until deep golden brown, 15 to 20 minutes.
Remove bread from pan, and place on wire rack; cool completely, about 1 hour.
S(Internet address):
https://www.myrecipes.com/recipe/golden-raisin-honey-challah
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Per Serving (excluding unknown items): 267 Calories; 6g Fat (20.9%
calories from fat); 6g Protein; 47g Carbohydrate; 2g Dietary Fiber;
86mg Cholesterol; 249mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 1205