Tuesday, June 29, 2010


I love this traditional Jewish bread!  It's pretty simple to make, and it's delicious...a little sweetness, a nice crust, and a yummy soft center...wonderful!

• 1 tsp salt

• 1/3 cup sugar
• 3 3/4 cup flour
• 1 envelope active dry yeast
• 2 eggs, beaten, plus 1 egg for glaze
• 1/4 cup vegetable oil, plus more for greasing bowl
• Sesame or poppy seeds
• Butter for glazing

1. In a food processor, pulse the salt, sugar, and flour to combine.

2. Soak the yeast for 10 minutes in 1 cup water that is warm to the wrist; add the yeast to the food processor, then add the eggs and oil; process until the mixture forms a ball on the processor blade. (If the weather is humid, you may have to add more flour, 1 tablespoon at a time.)

3. Place the dough in an oiled bowl and turn to coat on all sides; cover with a towel and let rise in a warm place for about 1 1/2 hours, or until doubled in size.

4. Divide the dough into 3 pieces and roll each into a long, skinny log; braid the dough, tucking in the ends; place the braided dough on a cookie sheet and let rise, covered, for one hour.

5. Preheat the oven to 350 degrees.

6. Brush the risen loaf with beaten egg and sprinkle with sesame or poppy seeds; bake 30 minutes, or until golden; while bread is hot, rub with a stick of butter to glaze it.


Related Posts with Thumbnails