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Jewish Egg Braid

Anonymous Fri Oct 07 16:43:37 2005

-(CHALLAH)

-Makes 1 loaf

This exquisite bread is traditionally made for the Sabbath and holidays. If there is any left

over, it makes delicious toast and French toast. 1 pkg active dry yeast 3/4 C warm water

(105 to 115F) 2 T sugar 1 t salt 1 egg 1 T oil 2 1/2 to 2 3/4 C flour Oil 1 egg yolk 2 T cold

water Poppy seeds Dissolve yeast in warm water in large bowl. Stir in sugar, salt, 1 egg, 1

tablespoon oil and 1 1/4 cups flour. Beat until smooth. Stir in enough remaining flour to

make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth

and elastic, about 5 minutes. Place in greased bowl. Turn greased side up. Cover and let

rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if indentation remains

when touched.) Punch down dough and divide into 3 equal parts. Roll each part into a

rope, 14 inches long. Place ropes close together on lightly greased baking sheet. Braid

ropes gently and loosely. Do not stretch. Pinch ends to fasten. Tuck under braid securely.

Brush w

ith oil. Let rise until double, 40 to 50 minutes. Heat oven to 375F. Mix together egg yolk and

2 tablespoons water. Brush braid with egg-yolk mixture. Sprinkle with poppy seeds. Bake

until golden brown, 25 to 30 minutes.

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