Follow these steps for perfect results
active dry yeast
fresh
warm water
canola oil
sugar
salt
eggs
room temperature
all-purpose flour
egg
for egg wash
cold water
for egg wash
sesame or poppy seeds
optional
Dissolve yeast in warm water in a large bowl.
Add oil, sugar, salt, eggs, and 4 cups of flour to the yeast mixture.
Beat until smooth.
Stir in enough remaining flour to form a firm dough.
Turn dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
Place dough in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn dough onto a lightly floured surface and divide in half.
Divide each half into thirds.
Shape each piece into a 15-inch rope.
Place three ropes on a greased surface and braid.
Pinch ends to seal and tuck under.
Repeat with remaining dough.
Cover and let rise until doubled, about 1 hour.
Beat egg and cold water together.
Brush the egg wash over the braids.
Sprinkle with sesame or poppy seeds if desired.
Bake at 350°F (175°C) until golden brown, 30-40 minutes.
Remove to wire racks to cool.
Expert advice for the best results
For a richer flavor, use melted butter instead of canola oil.
Ensure the water is not too hot, as it can kill the yeast.
Let the dough rise in a warm, draft-free place for optimal results.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated overnight.
Serve on a wooden board or in a bread basket.
Serve with butter, jam, or honey.
Enjoy as a side with soups or stews.
Perfect for sandwiches.
Such as Chardonnay
Discover the story behind this recipe
Traditional Jewish bread, often eaten on Shabbat and holidays.
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