This traditional Jewish Sabbath bread, blessed and served before Friday-night dinner, is a sort of butterless brioche. And is super yummy at breakfast time.
Combine in large mixing bowl or the bowl of a heavy duty mixer and let stand until the yeast is dissolved, about 5 mins:
1 package of active dry yeast (2 1/4 teaspoons)
1/2 C warm water
Add:
1/2 C all purpose flour
2 large eggs, lightly beaten
2 egg yolks, lightly beaten
3 T vegetable oil
3 T sugar
1 1/4 t salt
Mix by hand or on low speed until thoroughly blended. Gradually stir in
2 1/2 C bread flour
Knead for about 8 mins by hand or with the dough hook on low to med speed until the dough is smooth and elastic and no longer sticks to your hands or the bowl. Oil the bowl and coat the dough in the oil. Cover with plastic wrap and let rise in a warm place until doubled in volume 1 to 1 1/2 hours. Punch the dough down and knead briefly, and refrigerate covered until doubled in volume again 4- 12 hours. The dough is now ready to be shaped. Cut the dough into 3 equal parts. Roll out the dough into long strips about 18 in long. Braid them as you would braid your hair. Make sure the ends of the dough are secured together.
Wisk together:
1 egg and a pinch of salt. Brush over the dough. Cover loosely with oiled plastic wrap and let rise for 45 mins
Brush again with the egg wash and bake in oven at 375* for 30-35 mins.
Tap the loaf to make sure it sounds hollow and the crust should be golden brown. Let cool completely.
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