Taka Hallah (Make 2 Days Before Shabbas)

TAKA HALLAH (MAKE 2 DAYS BEFORE SHABBAS)

4 Preparation Time :

Categories : Breads

Amount Measure Ingredient -- Preparation Method -- -- --

2 ts Salt

1/4 c Oil

2 Eggs, slightly beated

1/2 c Sugar

1 pn Saffron

4 to 6 drops yellow color 6 c Flour, sifted (+1/2 c.maybe)

2 pk Yeast

2 c Lukewarm water

1/2 c White raisins

Poppy seeds

In large mixer bowl, mix 1 1//2 cups flour, sugar,

salt, saffron and yeast. Add oil all at once;

gradually add water. Beat 2 minutes at medium speed of

mixer. Add eggs, 1/2 c. flour, and food coloring.

2 min. Stir in

2 c. flour, then

remaining 2 1/4 c. Pat dough and sides of bowl with a

little oil Cover with moist towel and regrigerate at

least 24 hrs.

The next day: punch down and let rise again in refrig.

12 to 24 hrs.

The next day: flour board; divide dough into 4 pcs.

Press raisins into each section of dough using

4 pcs.

16 pcs.

1 thick and abt.

8 to 10 "

long. Pinch 3 pcs. together at end and braid; pinch

other end. Place fourth pc on top of braid and pinch

ends. (For Yom-tov form a round braided loaf.)

Let stand, covered with dry towel, at room temp. for 1

hr. Brush with slightly beaten egg and sprinkle with

400 F. for 20 to 25 min. Makes

four loaves. - - - - - - - - - - - - - - - - - -