posted by Mimi Hiller 08-17-102 12:32 PM
from "A Treasury of Jewish Holiday Baking" by Marcy Goldman.
Machine dough, regular oven baking. Do not bake this recipe in the machine - it is too large. The recipe is for 1 1/2 pound capacity machines.
1 cup warm water (approx. 100 F.)
2 3/4 teaspoons salt
1/3 cup sugar
2 eggs - beaten
1/2 cup vegetable oil
4 1/4 to 5 1/5 cups bread flour
1 tablespoon yeast
sesame seeds for sprinkling (optional)
Place water, salt, sugar, eggs and oil and all but 1/2 cup of the flour into machine pan in the order prescribed by the manufacturer. Process on 'dough' cycle. Dust in additional flour as dough forms into a ball and seems wet enough to receive remaining flour. Usually, it takes all the flour, but holding some back as the dough matures through kneading results in a better mixture. You will also notice that on humid days, the recipe will absorb a larger amount of flour. This is normal.
Divide dough into three sections and braid into a loaf.
Line a baking sheet with baking parchment. Place bread on sheet. Generously brush bread with egg wash. Sprinkle on sesame seeds. Place whole baking sheet into a large plastic bag (this is your proofer tent).
Allow bread to rise 30 to 40 minutes (until almost doubled). Brush again with egg wash.
Preheat oven to 375 F.
Place bread in oven, reduce heat to 350 F. and bake 30-35 minutes.
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