Raisin Challah - Four Loaves
Preheat oven to 140º. Combine 10 cups flour, 2 T salt and 1 cup
raisins in a large bowl. Make a well in the center of the flour and
put into it ¼ cup sugar. Sprinkle 2 T yeast onto the sugar and cover
the yeast with another ¼ c sugar. Mix yeast with sugar.
Melt ½ lb. margarine and combine with 1 ½ cups warm water.
Mix well. Add to the yeast mixture and work in well. Add 5 eggs
plus one egg white one at a time to the dough, kneading well after each,
for about 10 minutes. If necessary, add more flour. Cover the
bowl with greased waxed paper, then with a dishtowel. Place it in the
warm over for ½ hour. When dough is almost double, punch it
down and knead again for about 10 minutes. Cover again and let rise
for about 20 minutes in the oven. Punch down again and knead for about
5-10 minutes. Cover and let rise in oven again for 15-20 minutes.
Turn onto floured board and knead well. Cut into 4 pieces. Divide
each into 3, 4 or 6 ropes and braid. Brush with 1 egg mixed with one
more yolk. Sprinkle with sesame seeds. Place each loaf in a greased
and floured 4 ½" by 10" rectangular bread pan and place in warm oven
for 20 minutes. Raise oven temp. to 200º for 15 minutes; raise
it to 275º for 15 minutes; raise to 375º for 10-15 minutes and
bake until golden brown.
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