Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Jewish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pk Active dry yeast
2 c Warm water
7 tb Sugar
4 ts Salt
1/4 c Salad oil
4 Eggs -- room temp
7 c Flour -- or less
Sesame seeds
Recipe by: Jo Anne Merrill In a small bowl, place warm
water and yeast until yeast is softened. In a large
bowl, combine sugar, salt, salad oil, 3 eggs slightly
beaten and about 3-4 cups of flour. Mix with the yeast
mixture, adding more flour if needed, to make a
workable dough. Knead until smooth and elastic. Do not
underknead. Place in an oiled bowl and turn to oil
top. Cover and let rise until doubled in size. Punch
down the dough and divide in half. Cut each half into
3 equal parts.
Roll each part into a strip 15-inches long. Place 3
strips on a greased baking sheet. Braid, fastening
strips at each end. Repeat with second half of dough.
Beat remaining egg slightly and brush tops and sides
of dough. Sprinkle with sesame seeds. Bake in
preheated 325 degree oven for 30-40 minutes.
First prize recipe at Del Mar County fair 1993 Jo
Merrill
