Challah(braided egg bread)

 
                        CHALLAH (BRAIDED EGG BREAD)
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lg           Eggs
    1       c            Minus 1 Tbs oil
      1/2   c            Minus 1 Tbs sugar
      1/4   c            (1/2 stick) margarine or
                         -butter, room temperature
    2       ts           Salt
    1       pn           Of saffron (optional)
    1       c            Water or lowfat milk
                         -(120-130 F)
    5                    To 5 1/2 cups flour (1/2
                         -all-purpose, 1/2 hard wheat
                         White)
    2                    Envelopes dry yeast
    1                    Egg
    1       t            Water
    2       tb           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 1/4 cups
   flour and yeast.  Continue beatng 2 minutes, then add
   additional 2 1/4 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 12-inch 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
  
 
 
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