Hanukkah -- Aunt Babette's Birches (Challah Bread)

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

AUNT BABETTE'S BIRCHES (CHALLAH BREAD) 1 loaf (16 slices)

1 tablespoon dry yeast

3/4 cup warm water (about 110 degrees)

1/4 cup granulated sugar

4-4 1/2 cups flour

1/2 teaspoon salt

1 egg, lightly beaten

1/4 cup vegetable shortening

1/4 cup raisins, either dark or golden

1/4 cup almond slivers, coarsely chopped

Finely grated peel of 1 lemon

1 egg yolk

1 1/2 teaspoons poppy seeds

1. Dissolve the yeast in 1/2 cup of the warm water with a tablespoon sugar. Let sit 10 minutes, or until bubbles form.

2. Place 4 cups flour in a bowl. Add remaining sugar, dissolved yeast and salt. Then work in remaining water, egg, shortening, raisins, almonds and lemon peel. Turn out and knead, adding a little more flour if necessary, until dough is smooth. (The dough can also be kneaded with a dough hook on a heavy electric mixer.)

3. Place the dough in a greased bowl, cover and let rise for an hour, or until doubled in bulk.

4. After the dough has risen, punch down and knead again briefly. Divide the dough in two parts, one slightly larger than the other. Divide each part of the dough in three equal pieces. Roll each piece out into a rope-shaped strand, about 15 inches long; braid the three pieces, pinching the ends together and tucking under a bit. Place the larger braid on a greased cookie sheet and top with a second, slightly smaller braid.

5. Let the loaf rise again, about 30 minutes. Brush with egg yolk and sprinkle with poppy seeds. Bake in the center of a preheated 350-degree oven about 35 minutes. Cool on a rack.

Data per slice Calories 183 Protein 4g Fat 5g Carbohydrates 30g Sodium 72mg Saturated fat 1g Monounsaturated fat 2g Polyunsaturated fat 1g Cholesterol 26mg

From "Jewish Cooking in America" by Joan Nathan.