Egg bread - {challah}
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (or cake) Yeast |
| 2 | teaspoons | Sugar |
| 1¼ | cup | Lukewarm water |
| 4½ | cup | Flour -- sifted |
| 2 | teaspoons | Salt |
| 2 | Eggs | |
| 2 | tablespoons | Salad oil |
| 1 | Egg yolk | |
| 4 | tablespoons | Poppy seeds |
| ⅛ | teaspoon | Saffron -- (optional) |
Directions
Combine the yeast, sugar and ¼ cup lukewarm water. Let stand for 5 minutes. Sift the flour and salt into a bowl. Make a well in the center and drop the eggs, oil, remaining water and the yeast mixture into it. Work into the flour. Knead on a floured surface until smooth and elastic. Place in a bowl and brush the top with a little oil. Cover with a towel, set in a warm place and let rise 1 hour.
Punch down, cover again and let rise until double in bulk. Divide the dough into three equal parts. Between lightly floured hands roll the dough into three strips of even length. Braid them together and place in a baking pan. Cover with a towel and let rise until double in bulk. loaf pan. Note: ⅛ teaspoon saffron can be dissolved in the water if you like additional flavor and color. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterC Recipe By : Jennie Grossinger - "The Art Of Jewish