Traditional Challah

Happy New Year!

What better way to celebrate the New Year than to make a challah. At the Jewish New Year, the loaf is shaped as a crown. 

Traditional Challah (from Canadian Living's Best Breads and Pizzas)

• 2 tsp granulated sugar
• 1/2 cup warm water (110°F)
• 1 pkg active dry yeast (1 Tablespoon)
• 3 1/2 cups all-purpose flour (approx)
• 1 tsp salt
• 1/4 liquid honey
• 2 eggs, lightly beaten
• 2 egg yolks
• 1/4 cup butter, melted
• 3/4 cup golden raisins

Topping

• 1 egg yolk, lightly beaten
• 1 T sesame seeds

1. In bowl of KitchenAid stand mixer, dissolve sugar in warm water. (I warm the bowl first with hot water.) Sprinkle in yeast; let stand for 10 minutes or until frothy. 
2. Add 3 cups of flour and salt and mix. (Speed 2) 
3. Add honey, eggs, egg yolks and butter. Continue mixing until dough forms.
4. Mix dough for about 10 minutes, until smooth and elastic, adding enough of the remaining flour as necessary. (dough will start to clean bowl)
5. Place in greased bowl, turning to grease all over.
6. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour. (I turn on the oven for about 40 seconds to warm it up and put the dough there to rise.)
7. Punch down dough; knead in raisins (floured hands and counter). Let rest for 5 minutes.
8. Roll dough into a 30 inch long rope. Holding one end in place, wind remaining rope around end to form fairly tight spiral that is slightly higher in center. Transfer to lightly greased baking sheet. (don't leave raisins on the outside as they will burn.)
9. Cover crown loaf with plastic wrap and let rise in warm draft-free place until doubled in bulk, about 1 hour.
10. Topping: Stir egg yolk with 1 tsp water; brush over loaf. Spring with sesame seeds. 
11. Bake in center of 350°F oven for 35 to 45 minutes or until golden brown and loaf sounds hollow when tapped on bottom. 
12. Let cool. Makes one loaf, 16 slices. (We had more fun picking the rope apart, than slicing it!)

This was my first time making this bread. It was delicious and magnificently beautiful! You can see that the raisins on the outside were a bit crisp, so I would remove any that are on the outside before the last proof.