Prep 45 mins
Cook 12 hrs
This recipe was developed my mom. It is quite sweet, almost cakelike, so it is especially good for Rosh HaShanah. Mostly my mom isn't the greatest cook, but this one is yummy!
- 2 teaspoons sugar
- 1 cup warm water
- 2 (1/4 ounce) packages yeast
- 1 cup vegetable oil
- 7⁄8 cup warm water
- 1⁄2 cup honey
- 2 teaspoons salt
- 4 extra large eggs
- 8 cups bread flour, plus extra
- 2 egg yolks, beaten with
- 1 teaspoon water
- poppy seed
- Dissolve sugar in 1 cup warm water in a large bowl that has been rinsed with hot water.
- Sprinkle yeast on top and let stand 10 minutes. Stir to dissolve yeast.
- Add oil, remaining water, honey, salt, eggs, and four cups of flour. Beat well. Add remaining flour. Dough will be sticky.
- Cover with a damp dish towel and let stand for 10 minutes.
- Knead dough on a well floured surface for 10 minutes, adding flour as necessary (usually quite a bit).
- Round dough and place in a greased bowl. Cover and let rise until double in bulk.
- Punch down vigorously.
- Cover again and let rise until double in bulk.
- Punch down again.
- Divide dough into equal parts for each loaf (2 large, 3 medium, or 4 smaller loaves).
- Divide each part into three equal parts. Starting in the middle and working to the ends, loosely braid the dough on a lightly greased cookie sheet. Flatten ends and tuck them under.
- Cover with a damp cloth and let rise until double in bulk.
- Brush with egg yolks and sprinkle with poppy seeds.
- Bake in a preheated 400F oven for 30 minutes or until golden brown and sounding hollow when tapped.
I just pulled this out of the oven a few minutes ago. Delicious! The only modification I made was that I used spelt flour, whole wheat flour & bread flour instead of just bread flour to make it mostly whole grain.