1 package dry yeast
6 tablespoons warm water 1 lb. plain flour
8 fl. oz. hot water
2 tablespoons vegetable oil
1/2 tablespoon salt
2 tablespoons sugar
3 eggs, beaten
3 oz. raisins

Preheat oven 350. Dissolve the yeast in warm water. Set aside. In a large mixing bowl, make a well in the flour. Set aside. In another large bowl, pour in the hot water, oil, salt and sugar. After the sugar dissolves and the liquid mixture cools off to lukewarm, add yeast and two beaten eggs and mix thoroughly. Then add flour to the yeast mixture 2 oz. or so at a time. Add raisins.

Put on lightly-floured surface and knead, adding flour if necessary. Place the dough in a greased bowl, cover with a clean towel or cloth and let rise for about two hours (it will double in size). Knead again and form into a round shape.

Place on a greased and lightly-floured baking tray. Let rise 25 minutes. Mix yolk of the remaining egg with one teaspoon of cold water and brush the mixture on top of the challah. Bake for 10-15 minutes at 400 then at 350 for another 45 minutes.