---------- Recipe via Meal-Master (tm) v8.03

     Title: Challah
Categories: Miamiherald, Breads, Ethnic, Jewish
     Yield: 3 Loaves

------------------FORMAT BY LISA CRAWFORD-----------------
     2 pk Active dry yeast or 2 scant
          -tablespoons
 1 1/2 c  Warm water
     1 ts Sugar
     4    Eggs
   1/2 c  Honey
   1/2 c  Vegetable oil
 1 1/2 ts Salt
     8 c  Or 9c flour
     2 c  Raisins (opt)
          Sesame or poppy seeds

 In a small bowl, stir together the yeast, 1 c of the
 warm water and the sugar.  Set aside ofr 10 minutes
 and makes sure it bubbles. Beat 3 of the eggs wuth 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 willbe 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 three for braiding.  Roll the dough into lomg
 ropes.  Braid 3 together as you would hair.  Press
 down the ends. Leavelong or form into a circle.  Plae
 the loaves on a greased baking sheet or 9-inch round
 pans.  Cover with a towel and let rise 30 minutes more
 or until it is again twice its size. Preheat oven to
 350 degrees. Brush loaves with remaining egg mixed
 with a little water.  Sprinkle with sesame or poppy
 seeds. Bake for 25 minutes or until golden brown.

 Nutritional info per slice(15/loaf): 141 cal; 3.2g
 pro, 25.4g carb, 3.1g fat(20%), 1g fiber, 17.9mg chol.
 78mg sodium Exchanges: .3fruit, 1.1 bread, .08 meat,
 .5 fat

 Source: Miami Herald, 12/14/95

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