| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Jewish | Breads, Internation | 1 | Servings |
INGREDIENTS
| 8 | c | Flour |
| 1 | tb | Salt |
| 1 | tb | Sugar |
| 4 | tb | Vegetable shortening |
| 2 | c | Hot potato water |
| 2 | pk | Yeast |
| 3 | Eggs | |
| 1 | pn | Saffron; added to hot liquid* |
INSTRUCTIONS
Sift flour and salt into a large mixing bowl. Mix sugar and shortening with the hot liquid. If Potato water is not available, use plain hot water. When cooled to luke warm, dissolve the yeast in some (I used 1/4 should have used more) of the liquid and stir into the flour to make a sponge in the center of the bowl. Cover and let rise 30 minutes. Add Add slighly beaten eggs to the sponge and stir in remaining liquid to make a dough. Turn out on a floured board and knead thouroughly until smooth and elastic. The dough should not stick to hand or board. Return to mixing bowl, brush top with shortening or dust with flour, cover, let rise ina warm place until double in bulk. Knead on floured board for 10 minutes and shape into coils for round loaves or, cut in half and divide each into 3 to make braided or twist loaves. Place on a greased baking sheet and let rise again until about double in bulk. Brush with egg yolk and water mixed (add seeds to top if you like) and bake 15 minutes at 400 F. reduce heat to 375 and bake for 45 minutes or until nicely crusted and light brown on bottom. Yields 2 HUGE loaves. * Saffron is an herb used in baking to lend a yellow color and fragrance. It is closely associated with the fragrant spices of the "Psumim" or Spice Box used on Sabbath and holidays. It can be purchased in any food shop or drug store. > From the recipe files of suzy@gannett.infi.net From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Jewish Cookery" by Leah W. Leonard
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