---------- 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
   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