*  Exported from  MasterCook  *
                           CG'S EGG CHALLAH BREAD
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Jewish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -for later use
            pn           Saffron
    3       lg           Eggs -- or subs.
    3       tb           Honey
    1 1/2   ts           Salt
                          let sit -- ¥
    1       t            -warm water
    3       c            Flour -- up 2 4 cups
      1/3   c            Veg. oil
    2       tb           OJ
    1                    Beaten egg -- set aside
   Combine these 2  ingredients and let sit in warm place
   until it bubbles and foams. “proofing the yeast”
   Sift 2 1/2 cups of the flour into a glass bowl.  Make
   a well in the center and add the yeast, 3 eggs, veg.
   oil, honey, OJ, salt, and saffron. Beat either with
   dough hooks, or by hand until well mixed and a soft
   dough is formed.  Start to add more flour and knead it
   in until you get a non-sticky dough ball.
   Turn out onto floured surface and knead it for ten
   mins. until very elastic. 3-5 mins.
   Oil a bowl and place the dough ball in it and coat
   well. Cover and let rise in warm place for 1 1/2 hrs.
   Punch down. Let stand covered for 1 hour. Punch down.
   Remove to floured board and shape into a round by
   rolling on the board until it is a rope about 18-22“’s
   long. Curl it up and place on oiled sheet and cover
   and let stand for 1 hour or until double. Brush with
   beaten egg and bake at 375 for 15 mins. lower to 350
   and bake for 25 mins. more or until golden and hollow
   sounding when thumped on botton.
   Now if you want you can sprinkle on seeds of your
   choice before baking and after brushing with the egg.
   Or you can add rasins to the bread, by flattening it,
   and patting on rasins and then rolling it up jelly
   roll style and then forming  it into the round. You
   can also bake it in a braid by splitting the dough
   into three pieces, and rolling each 20 ”’s long pinch
   one end together and “braid” the ropes. Pinch the
   other end. Then follow the directions for baking. I
   hope you all try this bread as it is relly great. It
   can also be used as Easter bread and have candied
   fruit added to it and then glazed with a powder sugar
   glaze and sprinkle on collored jimmies. If anyone
   bakes this bread please let me know how it goes:) TTYL
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