In mixing bowl add 4 cups flour, yeast,
sugar and salt. Stir and then add the water.
Blend mix and then add the egg beating until
smooth.
Add at least 4 more
cups flour and stir
it in. Put dough on
flour covered surface
and knead, adding more
flour as needed until
smooth and elastic.
Anywhere from 8 to 10
minutes.
Place in a large greased bowl, cover with
plastic wrap and let rise until double in
size. Punch down, divide into two equal
amounts.
For regular Shabbos loaves, divide each
piece into three pieces, roll and then braid
the three sections together. Place in a 9 x
13 baking dish with at least 2 inch sides.
This will give you a nice high loaf.
For
Rosh HaShanah, roll each piece into a
round shape, place on baking sheet. With a
sharp knife, cut three slits in the top of
the loaf (for decoration).
Allow loaves to rise approximately double in
size while oven preheats to 375 degrees.
Whisk one egg and baste the egg mixture on
top of the loaves once they have risen.
Sprinkle with
poppy seeds or sesame seeds.
Bake 40 minutes. |
