4 ½ – 5 ½ C. flour
3 T sugar
1 ½ t salt
1 pkg. active dry yeast
1 c water
½ stick parev margarine
4 eggs at room temperature
1 T cold water

Optional:
Handful of white raisons

In a large bowl thoroughly mix 2 c flour, sugar, salt, and un-dissolved active dry yeast. Heat water and margarine over low heat until warm (margarine will melt only if cut up). Add to above mixture and beat 2 minutes. Add 3 eggs, 1 egg white (reserving yolk for egg wash), and enough flour to make a thick batter. Beat at high speed scraping bowl until thoroughly blended. Add raisins. Stir in balance of flour necessary to make soft dough. Turn out on lightly floured board and kneed until smooth and elastic. Place in greased bowl turning to grease top. Cover and let rise in warm place free from draft until double in bulk (1 – 1 ½ hours).

Punch dough down, turn out onto lightly floured board and divide dough in half to make 2 chalah or use all dough to make one large chalah.

Beat together the remaining egg yolk and tsp. of cold water. Brush chalah with egg mixture and let rise uncovered until double in bulk (1+ hour). Bake in hot oven 400 degrees for 10 minutes and then lower heat to 350 degrees cooking until done (total time 25-35 minutes). Remove from baking sheet and cool on wire rack.