Jewish Egg Braid Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 3/4 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Egg | 1 | |
| Vegetable oil | 1 Tablespoon | |
| All purpose flour | 2 3/4 Cup (16 tbs) | |
| Vegetable oil | ||
| Egg yolk | 1 | |
| Cold water | 2 Tablespoon | |
| Poppy seed | ||
Directions
Dissolve yeast in warm water in large bowl.
Stir in sugar, salt, 1 egg, 1 tablespoon oil and 1 1/4 cups of the flour.
Beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, 1/2 to 2 hours.
Punch down dough; divide into 3 equal parts.
Roll each part into a rope, 14 inches long.
Place ropes close together on lightly greased cookie sheet.
Braid ropes gently and loosely; do not stretch.
Fasten ends; tuck under braid securely.
Brush with oil.
Let rise until double, 40 to 50 minutes.
Heat oven to 375°.
Mix egg yolk and 2 tablespoons water; brush braid with egg yolk mixture.
Sprinkle with poppy seed.
Bake until golden brown, 25 to 30 minutes.
Stir in sugar, salt, 1 egg, 1 tablespoon oil and 1 1/4 cups of the flour.
Beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, 1/2 to 2 hours.
Punch down dough; divide into 3 equal parts.
Roll each part into a rope, 14 inches long.
Place ropes close together on lightly greased cookie sheet.
Braid ropes gently and loosely; do not stretch.
Fasten ends; tuck under braid securely.
Brush with oil.
Let rise until double, 40 to 50 minutes.
Heat oven to 375°.
Mix egg yolk and 2 tablespoons water; brush braid with egg yolk mixture.
Sprinkle with poppy seed.
Bake until golden brown, 25 to 30 minutes.
Chef
