Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Jewish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Water, tepid (about 110 f)
3 ts Salt
3 tb Sugar
3 Quick-rising dry yeast,
- envelopes
3 Eggs, beaten - at room temp
1/2 c Vegetable oil
3 lb Unbleached white flour
Cornmeal, for baking
-----EGG WASH-----
2 Egg yolks
1 tb Water
-----GARNISH-----
1 tb Sesame seeds
Place the water, salt, and sugar in the bowl of a
heavy-duty electric mixer (KitchenAid K5A2 model works
best). Stir to dissolve the sugar. Add the yeast and
stir to dissolve. Stir in the beaten eggs and the oil.
Beat in 5 cups of the weighed-out flour to make a
batter. Beat for 5 minutes or until the batter begins
to pull away from the sides of the bowl. Knead in the
remaining flour by machine until smooth. Place the
dough on a clean countertop and cover it with a large
metal bowl. Allow the dough to rise until double in
bulk.
Punch the dough down and allow it to rise again.
Punch the dough down again and divide it in half. Cut
each half into thirds. Roll 3 of the pieces into ropes
about 16 inches long with your hands. Join 1 end of
each rope and press together with the heel of your
hand. Alternately, braid the 3 ropse together and
press the other 3 ends together with the heel of your
hand..
Sprinkle a large baking sheet with a little of the
cornmeal. Place the braided dough on the sheet pan and
allow it to double in bulk again. Repeat the process
with the remaining dough. Allow the dough to rise
until double in bulk.
Beat the 2 egg yolks and 1 tablespoon of water
together for the egg wash. Lightly brush both risen
braided doughs. Sprinkle with sesame seeds.
Bake in a preheated 350 F oven for 50 to 60
minutes, until loaves are deep golden brown and sound
hollow when tapped on the bottoms with your finger.
Remove to a cooling rack. Source: Whole Family Cookbook
