Here’s a recipe for Challah and instructions on how to make it: You’ll need: · 50 grams yeast · 1 Tbs. brown sugar · 1 cup of luke-warm water · 6 cups of flour (any combination of whole-wheat and white) · A spinkle of cinnamon (optional) · 1 tsp salt · 3 eggs · 1/4 cup oil · 2/3 cup cold water · 1/2 cup of honey (3 Tbs. is sufficient) · A handful of raisin (optional) Also needed: · A small bowl · A large bowl · Measuring cups and spoons · Kneading fingers · A flat surface for working · A large cookie sheet Easy Challah: 1. Place the yeast and brown sugar in a small bowl. Add one cup luke-warm water. Let this mixture sit while you do the following: 2. Sift 6 cups of flour into a large bowl. Sprinkle the flour with cinnamon (optional). 3. Make a deep hole in the center of the flour. Pour in the yeast mixture, and gently cover it with flour. 4. Sprinkle 1 tsp. of salt over the top of the bowl. Let the mixture rest for 20 minutes. 5. Mix eggs, oil, cold water and honey in the small bowl. Add this mixture to the large bowl which contain the yeast and flour. 6. Mix all the ingredients together and form a ball. The mixture should be wet, but should pull away from the sides of the bowl. 7. Knead the dough for 15 minutes until it is smooth and elastic. If you’d like, add a handful of raisins. 8. Place the ball of dough in an oiled bowl. Cover it with a sheet of newspaper and let it rise for 1 1/2 hours. 9. At the end of the rising, punch the dough down until all the air goes our of it. You now have two options: a) You can let the dough rise again for an hour; b) You can leave the dough in the refrigerator overnight. 10. After the second rising (or the overnight refrigeration), punch the dough down and split it in half. Divide each half into thirds, and shape each third into a long strip. You should now have six long strands of dough. Braid three of the strands together as indicated in the diagram to form a challah loaf. Do the same with the remaining three strands. Place the two formed loaves on an oiled cookie sheet. 11. Glaze the formed challah with a beaten egg (you can add a teaspoon of honey and/or sprinkle them with poppy seeds if you like) and pop them in the oven. Bake at medium heat until dark brown. Home