| 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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