| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Breads, Jewish | 2 | Servings |
INGREDIENTS
| 6 | c | FLOUR (approx) |
| 1 | pk | YEAST, DRY |
| 1 | EGG; WELL-BEATEN | |
| 1/2 | c | OIL |
| 1/2 | c | SUGAR |
| 1 | ts | SALT; HEAPING |
| 1 1/3 | c | WATER; LUKEWARM |
| RAISINS, OPTIONAL |
INSTRUCTIONS
Mix dry ingredients (yeast, flour, sugar, and salt) in large bowl, using 4 cups of the flour. Make a well in the center. Into the well, put the eggs, oil, and water. Stir to dampen flour. Add enough flour so that dough becomes smooth and cleans sides of bowl if you are using a dough hook. Else knead on floured board. Place dough in oiled and let rise until double in bulk. Divide dough in half and each half into 3 or 4 pieces. For each loaf, roll out the pieces into ropes and braid from the middle to the ends. Place loaves on a greased cookie sheet or in greased loaf pans. Brush the top of each loaf with egg glaze if desired. Allow to rise again until double. Bake 30 - 45 min @ 350. ~ FOR BUNS: USE 2/3+ CUPS SUGAR AND 2 EGGS. ~ ** TO DECREASE RISING TIME: ** PLACE DOUGH IN BOWL - DO NOT GREASE! ** PLACE 1 CUP OF WATER IN CORNER OF MICROWAVE OVEN. ** COVER DOUGH LOOSELY WITH SARAN OR DAMP LINT-FREE TOWEL. ** NUKE FOR 3 MINUTES @ 20% POWER. (MAX OF 112 DEGREES!!!) ** LET REST FOR 3 MINUTES. ** NUKE FOR ANOTHER 3 MINUTES @ 20% POWER. ** LET REST FOR 6 MINUTES. ** AFTER PUNCHING DOWN AND BRAIDING, CAN LET RISE NORMALLY IN PANS OR REPEAT NUKING PROCESS IF USING MICROWAVE SAFE PANS. ~ TO MAKE ROUND LOAVES: PAT DOUGH INTO A 9 X 13 RECTANGLE. PAT RAISINS INTO THE DOUGH, THEN ROLL UP TIGHT FROM THE LONG SIDE TO 32". MAKE A PINWHEEL OF IT, TUCKING THE OUTSIDE END UNDER THE LAST TURN. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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