INGREDIENTS

INSTRUCTIONS

Two loaves, 1 1/2 # each
Place sugar, salt and oil in mixing bowl. Add hot water and stir to
dissolve. Add yeast, stir in and let stand until yeast gets "foamy".Add
slightly beaten eggs.
1. For mixer with dough hook. (should have a capacity of 6 cups of flour)
Add 4 1/2 cups of flour and mix until flour is mixed in and dough gets "
stringy".(gluten has formed). Continue to add flour until dough is all on
doughhook and sides andbottom of bowl are clean. Let hook continue to knead
for several minutes. Dough should be smooth and elastic.
2. For hand kneading. Stir in 41/2 cups of flour. Turn out on a floured
board and knead by hand working in 1 to 2 cups of additional flour until
dough is no longer sticky but is smooth and elastic. (about 8-10 minutes)
Turn out dough into a greased bowl. Grease top and cover bowl. Let rise
until doubled in bulk. ( I punch down after first rising and allow to rise
a second time. The first rising is about 1 hour, the second about 45
minutes). Divide dough in two. Divide each half into three or four parts
depending on whether you do a three or four braid. Braid, place both breads
on a baking sheet, cover, and allow to rise until doubled. Brush withbeaten
egg. Sprinkle with sesame or poppy seeds, if desired. Bake at 350 degrees
for 35 minutes. Allow to cool on a rack.
Posted to JEWISH-FOOD digest by "Ruth Frier" <antruthy@flash.net> on May
13, 1998

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