INGREDIENTS

INSTRUCTIONS

Date: Tue, 13 Feb 96 20:12:58 EST  submitted by: PoohBearMe@aol.com
Dissolve 1/4 teaspoon sugar in the  lukewarm water. Stir in yeast; set
aside in a draft-free place to  proof (about 10 minutes).  Mix together
10 cups flour, salt and the remaining 1/2 cup sugar in a  bowl by hand
or in a food processor equipped with a dough blade. If  mixing by hand,
make a well in the center of the flour mixture. Add 4  beaten eggs, 1/2
cup oil, 1/2 cup honey and the proofed yeast mixture  to bowl or to
food processor container.  Mix and knead by hand or with dough blade in
food processor, adding  additional flour until dough forms a sticky
ball and pulls away from  the sides.  Place dough on a floured board;
continue to knead by hand, adding  flour as you work if necessary.
Dough should be blistered from  kneading and feel moist and slightly
sticky, but it should not stick  to the board or your fingers. Be
careful not to add too much flour  (which many cooks have a tendency to
do in order to get rid of the  ''sticky'' feeling), or you will end up
with a bread that is too  heavy in texture.  When kneading is
completed, place dough into an oiled bowl; cover  with a damp kitchen
cloth. Set aside in a draft-free place to rise 2  1/2 to 3 hours, until
doubled in bulk.  To be certain that the first rising is finished, test
dough by  pushing it in with your finger. If it does not spring back,
it is  ready for its second kneading. Punch dough down; sprinkle with
raisins. Knead in raisins. When kneading is completed, dough should
feel similar to the way it felt at the end of the first kneading.
Place dough in an oiled pan and cover with damp cloth; set aside in a
draft-free spot to rise again for 1 to 1 1/2 hours, until doubled in
bulk.  Divide the dough into 4 equal pieces. Divide each of the 4
pieces  into 3 pieces of equal size. Using the palms of your hands and
a  bread board, roll each piece of dough into a rope at least 24 inches
long. The ends of each rope should be thinner than the center. To  make
each loaf, pinch three strands together at one end, then braid  the
three strands together. Starting at the top of the spiral, wind  the
loaf into a coil.  Place the loaves on the cookie sheets or in the
shallow pans in which  they will be baked; cover with moist kitchen
cloths. Allow loaves to  rise about 35 to 45 minutes, until doubled in
size.  Make an egg wash: Combine egg yolk, remaining 1 teaspoon honey
and 1  tablespoon cold water. Using a pastry brush, brush egg wash over
each  loaf. Sprinkle with poppy seeds.  Bake in a preheated 350-degree
oven 35 to 45 minutes. Loaves are done  when they are golden brown and
sound hollow when tapped on the  bottom. Cool on wire racks before
serving. Yield: 4 loaves.  DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER  From the 'RECIPEinternet: Recipes from
Around the World' recipe list.  Downloaded from Glen's MM Recipe
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 72
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 3.9mg
Sodium: 123.1mg
Potassium: 33.7mg
Carbohydrates: 10.5g
Fiber: <1g
Sugar: 2.2g
Protein: 1.5g