Recipe - Challah (Braided Egg Bread)

4 lg Eggs
1 cup Minus 1 Tbs oil
One half cup Minus 1 Tbs sugar
One fourth cup (One half stick) margarine or
butter, room temperature
2 teaspoon Salt
1 pn Of saffron (optional)
1 cup Water or lowfat milk
(120130 F)
5 To 5 One half cups flour (1/2
allpurpose, One half hard wheat
White)
2 Envelopes dry yeast
1 Egg
1 teaspoon Water
2 tablespoon Sesame or poppy seeds

Makes 2 large braids

Lightly grease large bowl and baking sheet; set aside.

combine first 5 ingredients in mixing bowl and beat until thoroughly
blended. Dissolve saffron in water or milk and add to mixing bowl. Beat in
2 One fourth cups flour and yeast. Continue beatng 2 minutes, then add additional
2 One fourth cups flour or enough to make soft dough, blending thoroughly.

Turn out onto lightly floured board and knead until smooth and elastic,
about 8 to 10 minutes. Place in greased bowl, turning to coat entire
surface. Cover with plastic wrap and hot, damp towel and let rise in warm
place until doubled in volume. Punch down and let rise again until
doubled.

Beat egg with water. Place dough on lightly floured board and divide in
half, then divide each half into 3 equal pieces. Roll each into 12inch
rope. Lay 3 ropes parallel and begin braiding in the middle, working out
to each end (make braids very loose). Pinch ends together securely. Repeat
with remaining ropes. Place loaves on baking sheet, brush tops with beaten
egg and sprinkle with seeds. Cover with plastic wrap and allow to rise
until doubled.

Preheat oven to 350 F. Bake loaves until golden and bread sounds hollow
when tapped, about 35 to 45 minutes. Cool on racks.

Bon Appetit
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Mar 31, 98