| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | Breads, Jewish | 2 | Servings |
INGREDIENTS
| 2 | pk | Active dry yeast |
| 2 | c | Warm water |
| 7 | tb | Sugar |
| 4 | ts | Salt |
| 1/4 | c | Salad oil |
| 4 | Eggs; room temp | |
| 7 | c | Flour; or less |
| Sesame seeds |
INSTRUCTIONS
Recipe by: Jo Anne Merrill In a small bowl, place warm water and yeast until yeast is softened. In a large bowl, combine sugar, salt, salad oil, 3 eggs slightly beaten and about 3-4 cups of flour. Mix with the yeast mixture, adding more flour if needed, to make a workable dough. Knead until smooth and elastic. Do not underknead. Place in an oiled bowl and turn to oil top. Cover and let rise until doubled in size. Punch down the dough and divide in half. Cut each half into 3 equal parts. Roll each part into a strip 15-inches long. Place 3 strips on a greased baking sheet. Braid, fastening strips at each end. Repeat with second half of dough. Beat remaining egg slightly and brush tops and sides of dough. Sprinkle with sesame seeds. Bake in preheated 325 degree oven for 30-40 minutes. First prize recipe at Del Mar County fair 1993 Jo Merrill From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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