Monday, May 25, 2015

Sesame or Poppy Seed Braids






































Surprisingly easy to assemble, and very attractive to present, this challah bread is a nice variation on your daily loaf. One loaf made very sturdy French toast the next day. And, the remaining loaf lasted around the kitchen for several days before getting hard; was terrific as toast.

Because of the braiding, and because of how you thump it to tell if it is done, this is probably not for the beginner.

Sesame or Poppy Seed Braids
50+ Friends Club Cookbook

2 tsp sugar
2 c warm water
2 packages active dry yeast
1/4 c honey
1/4 c vegetable oil
1 T salt
2 eggs + 1 egg separated
6 c flour
1 T water
sesame seeds and/or poppy seeds



In large mixing bowl, dissolve sugar in warm water. Sprinkle yeast over and let stand 10 minutes, until frothy. Add honey, oil or butter, salt, 2 eggs beaten lightly with 1 yolk, and 3 c flour.

Beat for 2 minutes. Gradually add enough of the remaining flour to make a soft dough.

Knead on floured board, working in a little more flour if necessary, about 8 minutes. Place dough in a greased bowl. Cover and let rise in warm place until doubled, about 1 hour. Punch down.







 





































Divide into 6 equal parts. Shape each into long rope about 14" long. Place 3 ropes together loosely, tucking in ends and pinching together to seal. Repeat with remaining 3 pieces on another greased baking sheet.

Brush tops of loaves with egg white beaten lightly with water. Sprinkle with seeds. Let rise until doubled in bulk, about 45 minutes.






Bake in a 375 oven for 35 minutes, or until loaves sound hollow when tapped.








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