Traditional egg bread for the Jewish Sabbath. You can add sultanas to the dough just before shaping and then make the loaves into round plaits for Rosh Hashanah.
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600ml (1 pint) warm water (45 C)
1 tablespoon dried active baking yeast
7 tablespoons honey
4 tablespoons vegetable oil
1 tablespoon salt
1kg (2 1/4 lb) plain flour
1 tablespoon poppy seeds (optional)
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Method Prep:3hr › Cook:40min › Ready in:3hr40min
In a large bowl, sprinkle yeast over warm water. Beat in honey, oil, 2 eggs and salt. Add the flour in small amounts, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a clean damp cloth and let rise for 1 1/2 hours or until dough has doubled in size.
Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 4cm (1 1/2 in) in diameter. Pinch the ends of the three snakes together firmly and plait from middle.
Grease two baking trays and place a finished plait on each. Cover with towel and let rise about one hour.
Preheat oven to 190 C / Gas mark 5.
Beat the remaining egg and brush a generous amount over each plait. Sprinkle with poppy seeds if desired.
Bake in preheated oven for about 40 minutes. Bread should have a nice hollow sound when tapped on the bottom. Cool on a rack for at least one hour before slicing.