August 21, 2011


This is one of my favorite home baked breads!  Traditionally made for Jewish holidays, I discovered this recipe after six months ago after making a different version of the bread for some time.  It's light yet filling and slightly sweet - that and the fact that it is braided makes it all the better!

5 cups flour
3 packages dry yeast
1 cup warm water
3 eggs
1 egg yoke
1 tsp. salt
1/2 cup sugar
1/2 cup vegetable oil

Take the 3 packages of yeast and the one cup of warm water - mix together.
Combine 5 cups of flour and 1 tsp. salt.
In a separate bowl combine 3 eggs, 1/2 cup sugar and 1/2 oil.
Mix the yeast mixture and the sugar, egg and oil mixture with the flour until a saggy dough is formed.
Coat bowl with oil (vegetable or olive) and place dough inside.
Cover bowl with plastic wrap and cover with a towel.
Place in a warm place and allow dough to rise.

Once dough has risen cut into three pieces and form 'ropes'.
Braid the three ropes.
Place dough on a baking pan.
Beat 1 egg yolk with a tablespoon of water.
Coat the dough with egg yoke/water mixture.

Bake at 325 degree for 20 to 25 minutes.


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