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Challa
 

6 T butter 1½ c. scalded milk 2 T sugar 2 tsp. salt 2 packages active dry yeast ½ c. warm water 3 eggs 7 c. sifted flour 1 c. raisins Melt shortening in scalded milk. Pour into large mixing bowl. Add sugar, salt, raisins, and let cool to lukewarm. Dissolve yeast in ½  c. lukewarm water. Let stand until foamy, then, mix eggs into yeast, reserving one yolk for the tops of the breads. Add egg and yeast mixture to milk mixture. Mix well and stir in four cups of flour. When well mixed, add three more cups of flour. Turn out on floured board and knead until smooth and elastic (about 5 minutes). Put in a large greased bowl.  Turn dough to grease top, and cover with cloth. Let rise until about double in bulk,  about one  hour. Punch down. Divide into three parts. .Divide each part into 3 more parts and roll each piece into snake form and braid into three loaves. Place each, loaf in a loaf pan and set aside (covered with a cloth) in a warm place to rise again for one hour. Mix egg yolk with one tablespoon cold water and brush over loaves, Bake at 375º for  about 45 minutes, or until lightly browned.  Yield: 3 loaves

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.