Lotties Challah

Six one pound challahs

Preheat oven to 350°

Starter:

5	lbs	Unbleached flour
3	Pkgs	Dried yeast
1	Cup	Lukewarm water
3	Tbsp	Sugar

Add to Dough:

2		Eggs
3 1/2	Cups	Cold water
1	Cup	Sugar
1/3	Cup	Vegetable oil
8	Oz	Raisons, bleached

Glaze and topping:

1		Egg, beaten
		Poppy seeds

Place flour in large mixing bowl and make a depression in the center. Pour in lukewarm water with yeast and sugar. Cover with flour. Let yeast rise 2-3 hours.

Add additional ingredients to dough and kneed. (Dough should absorb all water without being sticky. If not add more flour.) Let dough stand 2-3 hours or overnight in the refrigerator.

For each challah, make three long strips and braid them on top of an equal portion of dough. Glaze with egg and sprinkle with poppy seeds. Bake for about 1/2 hour for one-pound challah or 20-25 minutes for a half-pound challah