Description
A soft, slightly sweet braided bread with a golden crust, perfect for holidays, French toast, or everyday enjoyment.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1 1/2 tsp salt
- 1 egg, beaten (for egg wash)
Instructions
- In a small bowl, dissolve the yeast and 1 tsp of sugar in warm water. Let it sit for about 10 minutes until foamy.
- In a large mixing bowl, combine the remaining sugar, eggs, oil, and salt. Mix well.
- Add the yeast mixture and stir to combine.
- Gradually add the flour, one cup at a time, mixing until a dough forms.
- Knead the dough on a floured surface for 8-10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Punch down the dough and divide it into three equal parts. Roll each into a rope and braid them together.
- Place the braid on a parchment-lined baking sheet. Cover and let rise again for 30-45 minutes.
- Preheat oven to 350°F (175°C). Brush the loaf with beaten egg.
- Bake for 30-35 minutes, or until golden brown and it sounds hollow when tapped.
Notes
- Add raisins or dried cranberries for a fruity variation.
- Sprinkle sesame or poppy seeds for texture and flavor.
- Use honey instead of sugar for a richer sweetness.
- Make small braided rolls instead of a large loaf.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg