JEWISH RAISIN CHALLAH

Ingredients:

• 1 cup lukewarm water
• 3 eggs, divided
• 3 packages active dry yeast
• 4 teaspoons granulated sugar, divided
• 1/4 cup vegetable shortening, at room temperature
• 4 to 5 1/2 cups all-purpose flour
• 2 teaspoons salt
• 1 1/2 cups raisins
• Egg glaze (1 egg and 2 teaspoons water)
• Sesame seeds

Instructions:

1. Pour 1/2 cup of lukewarm water into a small bowl. Sprinkle yeast and 1 teaspoon of sugar on top. Let stand for 3 minutes, then stir to dissolve. Let the mixture double in volume.
2. In a large bowl, combine 4 cups of flour with remaining sugar and salt. Add yeast mixture, remaining water, eggs, and shortening. Beat on low speed until smooth.
3. Turn dough onto a lightly floured surface and knead until smooth, about 15 minutes. Place in a greased bowl; cover and let rise until doubled.
4. Punch down, knead in raisins, and let dough rest for 10 minutes.
5. Divide dough into 5 pieces. Braid 3 ropes and place on a greased sheet. Twist remaining 2 ropes and lay on top.
6. Let rise until doubled. Brush with egg glaze and sprinkle with sesame seeds.
7. Bake in a preheated 400°F oven for 5 minutes, reduce to 375°F, and bake for 25-30 minutes until golden brown. Cool on a rack.