CHALA

½ c. plus 1 tsp. sugar

1 package of yeast (2 1/2 tsp.)

4 c. flour

1 ½ tsp. salt

5 eggs

1/3 c. oil

½ c. raisins

Preheat the oven to 200 degrees and then turn off the heat.

In a small bowl or cup, combine the yeast, 1 tsp. of sugar, and ¼ c. of warm water.  Stir and cover.  Set the bowl aside in the warm oven for 10 minutes.

Measure the flour into a big mixing bowl, creating a mound.  Dig a hole in the middle of the mound and pour in the salt and ½ c. of sugar.  Stir the yeast mixture, and pour it into the hole.  Cover the bowl with a damp dishtowel, and set it aside in the warm oven for 20 minutes.

Uncover the bowl and add the eggs, oil, raisins, and 2/3 c. of warm water.  Mix well.  Sprinkle some flour over the dough, and cover it with the damp towel.  Set the bowl aside in the warm oven for 1 hour.

Uncover the bowl, and coat your hands in flour.  Kneed the dough off of the sides of the bowl, lifting from the bottom of the dough, and turning the bowl round-and-round. 

Sprinkle in flour as you go, so the dough becomes less sticky. 

Cover a counter or cutting board with flour.  Spill the dough onto the floured surface, and roll it from side-to-side.  Kneed the dough softly, turning it round-and-round and adding flour, until it no longer sticks to your hands. 

Separate the dough into two or three smaller pieces.  Kneed each piece, turning it round-and-round and adding flour, until it no longer sticks to your hands.  Separate each of these pieces into two or three smaller pieces.  Kneed each piece, turning it round-and-round and adding flour, until it no longer sticks to your hands.

Preheat the oven to 350 degrees.  Lightly grease a baking pan.

Shape the dough.  Suggested shapes:

Braid

Roll 3 or 4 pieces of dough into thick snakes, and smush them together at one end.  Braid them and smush the ends together to close. 

Round with Dimple

Roll 1 piece of dough into a ball.  Press a dimple into the top with your finger.

French roll

Shape 1 piece of dough into a ball, and then stretch it into an ellipse shape.  Fold over one side to create a roll.

Foylee

Roll 1 piece of dough into a thin snake and wrap it into a spiral.

Beat 1 egg and brush it onto the tops of the chalas.

Bake for 20 minutes, or until the chalas are brown on top and bottom.  Cool and enjoy warm or at room temperature.