Recipe

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• 1 tsp cinnamon
• 0 1/2 tsp tumeric
• 1 tbsp vanilla
• 1 1/2 tbsp yeast
• 1 tsp salt
• 0 1/2 tsp nutmeg
• 4 oz oil
• 2 cup raisins
• 1 cup sugar
• 3 cup water
• 6 eggs
• sesame seeds

• 1 Proof the yeast in 2 cup of warm water plus 2 TBSP of sugar until yeast is billowy (about ten minutes). Add raisins
• 2 Sift together 8 cups of flour plus 1 cup sugar; salt, nutmeg, cinnamon, and tumeric.
• 3 Whisk together vanilla, 4 eggs, oil, and remaining 1 cup of water.
• 4 Mix together yeast and egg mixtures.
• 5 Add flour and spices to wet ingredients; mix well.
• 6 Add remaining flour two cups at a time total flour used (including the four cups in step 4) will be between 10 and 14 cups of flour until dough is soft, a bit tacky, but not sticky.
• 7 Knead for about 15 minutes.
• 8 Let rise for 1 1/2 to 2 hours.
• 9 Can make four four strand challahs or 32 dinner rolls or a combination
• 10 Let rise for about 20 minutes.
• 11 Take remaining 2 eggs, whisk, and use as egg wash on challahs; sprinkle with sesame seeds if desired
• 12 Bake at 325 F for 30 to 40 minutes until golden brown.