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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A lovely Jewish bread that can be eaten without butter or spread. Raisins can be added for variety. For a different look and flavour, sprinkle with poppy, sesame or sunflower seeds before baking. This recipe makes 3 large loaves or 24 rolls. Ingredients:
8 cups flour |
2 cups water |
1 tablespoons salt |
2 1/2 tablespoons yeast |
3 eggs |
1/2 cup honey |
1/4 cup oil |
Directions:
1. Warm the water to 110 degrees and pour 1/2 cup into a bowl. Sprinkle the yeast over it and let it sit for 5 mins in a warm area until foamy on top
2. To a large bowl, add the rest of the water, oil, honey, eggs and salt. Mix well for about 2 mins.
3. Add 3 cups of flour and stir until smooth. Add flour 1 cup at a time, mixing until unable to stir any more (about another 3 cups).
4. Turn out the dough onto a clean, dry, floured surface and knead (fold and squash with the heels of your hands) for another 10 mins, adding flour until the mixture is stretchy, smooth and satiny.
5. Add a drop of oil to the bowl, place the dough into it and roll it around so that the dough is covered with a thin sheen of oil. Cover with cling film and a towel. Set it to rise for 1 hour in a warm place.
6. Lightly dust the board and roll the dough out and push out the air. Cut the dough into pieces and shape the rolls (24 palm sized pieces), or loaves and place into prepared pans (covered with cling film and a towel as before) to rise for at least another 1/2 hr in a warm place. The longer the dough is left to rise, the better.
7. Remove the cling film carefully, and crack an extra egg into a bowl and beat until nice and even. Use a pastry brush to very lightly brush the loaves with the egg wash for a shiny, golden finish.
8. Bake in the centre of the oven for 35 mins at 190 degrees.
9. Bread is complete when it is a golden brown and sounds hollow when tapped. Place on a wire rack to cool.
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