This egg-rich braid is traditionally served in Jewish households to begin the Sabbath. Try serving for breakfast with fruit preserves or slice thick and use to make superb French toast.
This recipe was featured at Food Wanderings.
This recipe makes 1 Loaf
|Eggs (room temperature)||2|
|Vegetable Oil||1+1/2 TBSP|
|Bread Flour||3 cup|
|Active Dry Yeast||2+1/4 tsp|
Bread Machine Method
Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At end of cycle, remove the soft dough onto lightly floured surface and continue with the Shaping, Rising and Baking directions below. See our Bread Machine section for more helpful tips and information.
Combine yeast, 1 cup flour, and other dry ingredients. Combine water and oil; heat to 120º to 130º F.
Hand-Held Mixer Method
Combine dry ingredients and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Stand Mixer Method
Combine dry ingredients and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add eggs; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Food Processor Method
Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add eggs and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Rising, Shaping and Baking
Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 12 x 6-inch rectangle. Cut into two 3 x 12-inch strips. Twist the strips together. Place in a 9 x 5-inch greased bread pan or on a greased cookie sheet. Cover; let rise until indentation remains after touching. For a shiny crust, brush with a combination of 1 slightly beaten egg and 1 tablespoon water. Sprinkle with sesame seeds, if desired. Bake in preheated 400º F oven 20 to 25 minutes. Remove from pan; cool.
*You can substitute Quick Rise (instant, fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.
Nutritional Information (Per Serving):
Servings per loaf: 12; Calories: 170; Total Fat: 3g; Saturated Fat: 0g; Cholesterol: 35mg; Sodium: 400mg; Carbohydrates: 29g; Dietary Fiber: 1g; Sugars: 4g; Protein: 5g