Sweet Challah
Ingredients
- 2 tablespoons raisins
- 1/4 cups boiling water
- 1 package (about 2 1/2 teaspoons) active dry yeast
- 1/4 cup sugar
- 1/2 cup warm water
- 1/3 cup vegetable oil
- 2 eggs, lightly beaten
- 1 teaspoon salt
- About 4 cups unbleached all-purpose flour, sifted
- 1 egg beaten lightly with 1 tablespoon water for egg washÂ
- About 1 teaspoon poppy or sesame seeds for sprinkling (optional)
Directions:
Steep the raisins in the boiling water for 15 minutes. Remove the raisins (they can be disgarded or reserved) and reserve the water for the dough.
Combine the yeast, 1 tablespoon of the sugar, and the warm water in a bowl. Let stand until the mixture begins to bubble, about 5 minutes.
Combine the yeast mixture, the remaining 3 tablespoons sugar, oil, eggs, salt, the reserved raisin soaking waters, raisins (if using), and half of the flour in the bowl of a standing electric mixer and beat until fully combined. Slowly add the remaining flour, beating to create a soft, sticky dough that pulls away from the sides of the bowl. Cover the bowl and let stand for 10 minutes.
Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding flour as necessary to keep the dough from sticking. Place the dough in a large, lightly oiled bowl, turning once to coat. Cover with a towel and let rise in a warm place until double in volume, about 2 hours.
Grease a large baking sheet or line it with parchment paper. Punch down the dough and form it into a square about 9 inches diameter. Place the loaf on the prepared baking sheet. Cover with a towel and let rise in a warm place for 30 minutes.
Preheat the oven to 375 degrees. Using a pastry brush, brush the challah with the egg wash. If desired, sprinkle the top with the poppy or sesame seeds. Bake until well browned, abut 30 minutes. Transfer to a wire cooling rack and let cool to room temperature before cutting.
Credit: Jewish Food: The World at Table by Matthew Goodman