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Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. 1 OF

  3. 2 Preparation Time :

  4. Categories : Breads Jewish

  5. Usenet

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. --DOUGH--

  8. 1/2 oz Yeast (active),

  9. -dry (2 packages)

  10. 2 c Water, warm

  11. 4 ts Salt

  12. 1/2 c Sugar, granulated

  13. 3 lg Eggs

  14. 3/4 c Vegetable oil

  15. 1/4 cup

  16. -more, to taste)

  17. 9 c Flour, all-purpose

  18. -(more if needed)

  19. --GLAZE--

  20. 1 lg Egg

  21. Sesame or poppy seeds

  22. Mix yeast in warm water. Let sit 5 minutes. In a

  23. large bowl combine salt, sugar, eggs and oil. Add

  24. yeast mixture. Slowly add flour, stirring until not

  25. too sticky. When the dough becomes too thick to stir,

  26. turn it out onto a floured board and knead, adding

  27. flour as necessary. Scrape the working surface with a

  28. plastic dough spatula from time to time, to keep a dry

  29. skin from forming on it. You may find that you need

  30. more flour, but don't add too much more, or the dough

  31. will become heavy. Knead until the dough is smooth and 10 minutes

  32. Form dough into a ball and place in a lightly oiled

  33. large bowl, turning to coat the dough with oil. A

  34. ceramic bowl is best. Cover the bowl with a clean

  35. cloth and leave in a warm, draft-free place to rise

  36. for 1 1/2 hours, or until doubled in bulk. After the

  37. dough has risen, punch it down and divide it into 6

  38. balls. Let the dough balls sit for 5 minutes, covered.

  39. Keeping dough balls covered while working, remove a

  40. ball and roll it between your hands (or on working

  41. 1 inch wide by about inches long. The dough is quite elastic, making it

  42. nicely workable, yet also tending to make it shrink

  43. back slightly after being lengthened. I find it best

  44. to lengthen it in a series of passes. Form 3 cords

  45. this way, and then start from the middle and braid

  46. them into a single loaf. Tuck the ends under. It's a

  47. little harder to figure out how to start braiding from

  48. the middle, but the loaves come out more even and attractive that way. Don't pull the cords while

  49. braiding. Place the loaf on a lightly oiled baking

  50. sheet, and cover it with a cloth while you form the

  51. other loaf. Keep the loaves well apart on the baking

  52. sheet, since they will expand a lot. Cover the loaves

  53. and place again into a warm, draft-free place to rise

  54. for 45-60 minutes.

  55. After the loaves have risen, gently brush the tops

  56. with beaten egg using a soft brush, and then sprinkle

  57. 350 degrees F. for minutes, or until golden brown.

  58. : Continued in Part 2

  59. : Copyright (C) 1986 USENET Community Trust - - - - - - - - - - - - - - - - - -

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