---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Challah
 Categories: Miamiherald, Breads, Ethnic, Jewish
      Yield: 3 Loaves
 
      2    Pkg active dry yeast -OR-
      2 tb Active dry yeast; scant
  1 1/2 c  Water; warm
      1 ts Sugar
      4    Eggs
    1/2 c  Honey
    1/2 c  Vegetable oil
  1 1/2 ts Salt
      8 c  Flour; up to 9 c
      2 c  Raisins (optional)
           Sesame or poppy seeds
 
  In a small bowl, stir together the yeast, 1 cup warm water and the
  sugar. Set aside ofr 10 minutes and makes sure it bubbles.

  Beat 3 of the eggs with the honey. Add the remaining half cup of
  water, oil, and salt. Add the yeast mixture beating well with a
  spoon. Using 5 cups of flour, add 1 cup at a time to your mixture,
  beating well with a spoon after each adition. The dough will be
  sticky. If raisins are used add them now. Add 2 more cups of flour,
  beating well with a wooden spoon until the dough leaves the sides
  of the bowl. Shake an additional 2 cups of flour onto the work
  surface and knead the dough until almost all the flour is absorbed
  into it. Return it to the bowl. Cover with a towel and let rise for
  1 to 2 hours, until it looks like it has risen to almost twice its
  size.

  When dough has risen punch it down. Divide the dough into 3 equal
  parts, and dovide each part in 3 for braiding. Roll the dough into
  long ropes. Braid 3 together as you would hair. Press down the
  ends. Leave long or form into a circle. Place the loaves on a
  greased baking sheet or 9" round pans. Cover with a towel and let
  rise 30 minutes more or until it is again twice its size.

  Preheat oven to 350°F. Brush loaves with remaining egg mixed with a
  little water. Sprinkle with sesame or poppy seeds. Bake for
  25 minutes or until golden brown.
  
  Recipe FROM: Miami Herald, Dec 14, 1995

  Formatted by: Lisa Crawford
 
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