Penny Eisenberg: Recipe - Apple Date Bundt Cake

Yummm

Round Raisin Challah

1 1/3 cups warm water
4 tablespoons honey
4 tablespoons oil
2 large eggs -- room temperature
6 cups (780 grams) bread flour
3 teaspoons rapid rise yeast
1 1/2 teaspoons salt
1/2 cup raisins
1 large egg, whisked with 1 teaspoon water
-- for glazing
poppy seeds -- for sprinkling

Place the water, honey, oil and eggs in a large mixer bowl. Beat on low speed, just until blended.

On top of the liquids, dump in five cups flour, yeast and salt. Beat on low speed just until blended.

Change to a dough hook and add the remaining flour a little at a time, until the dough forms a ball that is smooth and just slightly sticky. Transfer the dough to a floured board or clean counter top and knead a few times by hand, adding a little flour until the dough is no longer sticky. Place in a large, oiled bowl, cover with plastic wrap and let rise until double in bulk, about 1 hour. To see if the dough has doubled, flour your finger and stick it into the dough about 1/2". If the mark remains without puffing back up, the dough has doubled. Punch down the dough and place it on a floured board. Knead in raisins.

Divide the dough in half. Shape each piece into a long rope about 1-1/2" in diameter. Coil each piece into a loose round.

Place the coils on a baking sheet that has been greased and dusted with cornmeal. Cover the dough with a lint-free towel. Let rise until doubled, about 45 minutes.

PREHEAT OVEN TO 375 DEGREES.

Brush egg glaze on loaves and sprinkle with poppy seeds.

Bake 15 minutes. Reduce temperature to 350 degrees. Brush again with egg glaze and bake until loaves sound hollow when tapped on the bottom, about 20 minutes longer (internal temp should be 190-200 degrees). Remove loaves to a cooling rack and do not cut until completely cooled.

Variations:

CHALLAH ROLLS
Divide the dough into 20 pieces. Roll each piece into a rope, about 6" long. Shape the dough as if you were going to tie it in a knot, but instead of pulling it tight, just leave one end sticking up through the center. Tuck the other end under the roll. Rise until doubled, glaze, sprinkle with seeds and bake for 15-20 minutes or until the rolls sound hollow when tapped on the bottom.