| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast; (or 1 cake compressed yeast) |
| 2 |
tb |
Sugar |
| 1 1/2 |
c |
Warm water** |
|
|
About 5 cups all purpose flour |
| 2 |
ts |
Salt |
| 2 |
|
Whole eggs |
| 2 |
tb |
Oil |
| 1 |
|
Egg yolk |
| 2 |
tb |
Poppy seeds; (optional) |
INSTRUCTIONS
(Jewish Sabbath or Holiday Twist Bread)
Combine yeast, sugar, and 1/4 cup water. (** 105F - 115F for dry yeast OR
80F - 90F for compressed yeast) Let stand 5 minutes. Sift flour & salt into
large bowl. Make a well in the center. Drop in 2 eggs, oil, remaining warm
water, and finally - yeast mixture. Work the liquids into the flour. Knead
on a floured board until dough is smooth and elastic. Place in a bowl,
brush top with oil, cover with a towel, and let stand in a warm place to
rise for 1 hour. Punch down, cover, and let rise again until double in
bulk. Divide dough into 3 equal parts. With lightly floured hands, roll
dough into 3 strips of even length. Braid these and place them on a greased
cookie sheet. Cover, and let rise until double in bulk. Brush gently with
egg yolk, and sprinkle with poppy seeds if desired. Bake at 375F for 45-50
minutes, or till golden brown. This recipe makes 1 very large loaf, or 2
smaller loaves. It can also be used as a pan loaf or for rolls instead of a
twisted loaf. "Woman's Day Encyclopedia of Cookery", Fawcett Publications,
1966, Vol. 6, pg. 992
Posted to Bakery-Shoppe Digest by "popette" <popette@mail.twd.net> on Feb
7, 1998
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