• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1/2 C plus 2/3 C warm water (105°F to 115°F)
  • 2 tbsp dry yeast
  • 1 tbsp plus 3/4 C sugar
  • 5 large eggs
  • 3/4 C vegetable oil
  • 1 tsp salt
  • 7 1/2 C (about) all-purpose flour
  • 1 large egg yolk
  • 1 tbsp water


  • Combine 1/2 cup warm water, yeast and 1 tablespoon sugar in large glass measuring cup and stir until yeast dissolves.
  • Let yeast mixture stand at room temperature until foamy, about 10 minutes.
  • In large bowl of heavy-duty mixer fitted with whisk attachment, beat 5 eggs until blended.
  • Add oil, salt and 3/4 cup sugar and beat until pale yellow and slightly thickened, about 4 minutes.
  • Beat in 2/3 cup warm water.
  • Add yeast mixture and beat until blended.
  • Remove whisk and fit mixer with dough hook.
  • Add enough flour 1 cup at a time to form smooth dough, beating well after each addition.
  • Beat on medium speed until smooth and elastic, about 5 minutes, adding flour by tablespoonfuls if sticky.
  • Turn out onto floured surface and knead 2 minutes.
  • Lightly oil large bowl.
  • Add dough, turning to coat with oil.
  • Cover with plastic wrap, then with clean kitchen towel.
  • Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
  • Punch down dough.
  • Cover with plastic and clean kitchen towel and let rise 30 minutes.
  • Grease 2 large baking sheets.
  • Turn out dough onto lightly floured surface.
  • Divide dough into 2 equal portions.
  • Divide each portion into 3 equal pieces.
  • Roll each piece into 9-inch-long rope.
  • Braid 3 ropes together; pinch ends together to seal.
  • Repeat with remaining dough pieces, forming 2 braids.
  • Place each braid on baking sheet.
  • Cover with towel .
  • Let rise in warm area until almost doubled, about 30 minutes.
  • Preheat oven to 400°F.
  • Whisk yolk with 1 tablespoon water to blend.
  • Brush dough with egg mixture.
  • Bake 10 minutes.
  • Reduce oven temperature to 350°F.
  • Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes.
  • Transfer loaves to rack and cool completely.


Categories: Bread  Bread  Jewish 

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