ChallahSubmitted by: SLCTALBOT
IntroductionEggs lend to the richness of this traditional braided bread. The attractive golden color and delicious flavor make it hard to resist. Eggs lend to the richness of this traditional braided bread. The attractive golden color and delicious flavor make it hard to resist.
2 (.25 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1/2 cup vegetable oil
1/2 cup sugar
1 tablespoon salt
6 cups all-purpose flour
1 teaspoon cold water
1 tablespoon Sesame or poppy seeds (optional)
Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled , about 1 hour.
Beat cold water and remaining egg; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove to wire racks to cool.
Number of Servings: 32
Recipe submitted by SparkPeople user SLCTALBOT.