INGREDIENTS

INSTRUCTIONS

EGG WASH
Recipe by: Kim Clegg
Place raisins in medium bowl & pour boiling water over. Let plump 2 min.
Drain, blot dry & allow to cool.
MACHINE METHOD: Place cool water, salt, sugar, eggs, yolks, honey, oil,
yeast & 3 c flour into the machine's pan, or in order stipulated by
manufacturer. Put on dough mode or program. Dust in additional flour as
dough forms a ball & seems wet enough to call for remaining flour. (Holding
some flour back, as the dough matures through kneading, results in a better
dough. On humid days, it is normal for the recipe to take a larger amount
of flour.) Before the second knead, add raisins. They should be added once
the dough is formed, but with some kneading time left to incorporate them.
If your machine will not allow you to do this, let it complete its dough
cycle. Remove to a floured board & simply press the raisins in. Proceed to
directions for forming loaves. see note 2
CONVENTIONAL METHOD: In large bowl, mix together warm water, salt, sugar &
honey, and sprinkle with instant, rapid rise or quick-rise yeast. Beat in
eggs, yolks & vegetable oil. Beat in 3 c of flour. If using an electric
mixer, attach dough hook & knead with mixer or by hand for 8 - 10 minutes
till dough is soft and elastic and leaves the side of the bowl. If dough is
sticky, add small amounts of flour till dough is soft and no longer sticks.
Sprinkle work surface with remaining 1/4 c flour. Let dough rest for 10 min
on surface. Knead or press in raisins as evenly as possible, folding dough
over raisins to tuck them in. Cover the dough with a damp clean towel. Let
dough rest 20 minutes. Or, if allowing to finish rising overnight, place in
large, oiled plastic bag and refrigerate overnight. If you see the bread
rising, open bag, deflate dough & reseal. Next day punch down the bread &
proceed as follows. TO FORM LOAVES: Work on baking sheet covered with foil
or parchment & sprinkled with corn flour. For a traditional braid, divide
dough into 3 15" long logs; for wreath, 3 18" logs; for turban, 2 18" logs
20% thicker at one end than at the other. For a braid, braid the 3 logs,
pinch ends together & tuck under. For round wreath, braid & shape in a
circle. Pinch ends together & tuck inside the round so they don't show. For
turbans, starting at thicker end, coil bread into a round. At the end,
pinch the tip & tuck under. In small bowl, mix together egg & yolk for egg
wash. Generously brush bread with egg wash. Allow to rise 30-40 minutes.
Brush again & sprinkle with sesame seeds, if desired. BAKING: 15 minutes
before baking, preheat to 375. Bake 30-35 min, till crust is nicely browned
& sounds hollow when tapped. Makes 16 slices. Kim Cleg
Posted to JEWISH-FOOD digest V97 #238 by Nancy Berry <nlberry@prodigy.net>
on Aug 24, 1997

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