Rating: 2.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0

This traditional Jewish bread has a moist, rich texture and is often braided.

Recipe by Cooking Light December 2002

Gallery

Randy Mayor; Jan Gautro

Recipe Summary

Yield:
16 servings (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Add oil and egg, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to yeast mixture; beat with a mixer at medium speed until smooth.

    Advertisement
  • Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

  • Punch dough down; shape into a ball. Return dough to bowl; cover and let rise 1 hour or until doubled in size.

  • Punch dough down; turn dough out onto a lightly floured surface. Cover and let rest 15 minutes.

  • Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each portion into a 15-inch rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes, and pinch loose ends together to seal. Cover and let rise 1 hour or until doubled in size.

  • Preheat oven to 375°.

  • Uncover dough. Combine 2 teaspoons water and egg yolk; brush over braid. Bake at 375° for 35 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

Nutrition Facts

124 calories; calories from fat 30%; fat 4.1g; saturated fat 0.7g; mono fat 1g; poly fat 2.1g; protein 3.2g; carbohydrates 19.5g; fiber 0.7g; cholesterol 27mg; iron 1.4mg; sodium 188mg; calcium 3mg.
Advertisement
Advertisement