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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Ingredients:
1 teaspoon(s) cinnamon |
0 1/2 teaspoon(s) tumeric |
1 tablespoon(s) vanilla |
1 1/2 tablespoon(s) yeast |
1 teaspoon(s) salt |
0 1/2 teaspoon(s) nutmeg |
4 ounce(s) oil |
2 cup(s) raisins |
1 cup(s) sugar |
3 cup(s) water |
6 eggs |
sesame seeds |
Directions:
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.
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