Challah, Cinnamon-Raisin Bread, and Pletzel

This is like a sewing pattern with view A, B, and C.

View A is two loaves of challah. View B is two loaves of cinnamon-raisin bread. View C is two onion boards.

Use this dough for challah or cinnamon-raisin bread. For pletzel (onion board) omit the lemon rind.

Lederman's Bakery in Newton Centre used to make onion board as a regular item. My mother-in-law called it "Pletzel". The biggest compliment I ever got for cooking was when I made a batch of onion board and my mother-in-law said, "Yum! It's just like my mother used to make!"

• 1 T active dry yeast
• 1 1/3 C lukewarm water
• 1/3 C honey
• 2 eggs, beaten
• 3 C flour
• 1 1/3 t salt
• grated peel of 1/3 lemon (omit for pletzel)
• 1/3 stick (3 T is close enough) pareve margarine, melted
• 3 more C flour

For Challah

• One more egg, beaten with a Tbsp of water

For Cinnamon-Raisin Bread

• 1 t ground cinnamon
• 2 T brown sugar
• 1/2 C raisins

For Pletzel

• 1 large onion, sliced
• 2 T poppy seeds
• 2 T margarine

Dissolve yeast in lukewarm water.

Combine with honey, eggs, and the first 3 C flour to make a thick batter.

Let rise in warm place for about an hour or until bubbly.

Fold in salt, melted margarine, and lemon rind (if you're using it).

Add the last 3 C flour gradually, mixing after each.

Knead the dough.

Let rise in a warm place until doubled in bulk.

Punch down dough and let rest a few minutes. Then proceed with your option. Of course, you can make one loaf of challah and one of cinnamon-raisin bread if you like.

For Challah

Divide the dough in six equal pieces. Roll each into a long rope. Pinch the ends of three ropes together and braid them to form each of two loaves.

OR, if you want to be fancy, divide the dough in twelve equal pieces, roll each into a long rope, and braid six together to form each of two loaves. Stick all six together at one end, then separate into three pointing diagonally to the left and three diagonally to the right. Take the leftmost one and bring it under the two other left-facing ones and nearest right-facing one, up and over that right-facing one, and back to the left, where it becomes the rightmost left-facing one. Then do the mirror image with the rightmost one, and so on. See pictures in the Tassajara Bread Book or the Ashley Book of Knots, knot number 3003.

When you get to the ends of the dough ropes, pinch all the ends together.

Place the two braids on a cookie sheet.

Brush each braid with beaten egg to have a shiny finish.

Let rise until doubled and bake at 350 degrees for 35 minutes or until done.

For Cinnamon-Raisin Bread

Divide the dough in two equal pieces. Roll each out into a rectangle the width of a loaf pan and the longer the better.

Combine the cinnamon, brown sugar, and raisins in a small mixing bowl. Spread evenly over the two rectangles of dough.

Roll each rectangle up into a roll. Place each in a greased loaf pan. Let rise until doubled and bake at 350 degrees for 35 minutes or until done.

For Pletzel

Divide the dough in two equal pieces. Roll each out onto a cookie sheet, not too thin.

Saute the sliced onion in the margarine until translucent. Add poppy seeds and mix. Spread over the rolled-out dough.

Let rise until doubled and bake at 375 degrees for 20 minutes or until done. Maybe 400 degrees for 15 minutes.