Taka Hallah

Ingredients

Directions

In large mixer bowl, mix 1 1//2 cups flour, sugar, salt, saffron and yeast.

Add oil all at once; gradually add water.

Beat 2 minutes at medium speed of mixer.

Add eggs, 1/2 c. flour, and food coloring.

Beat at high speed 2 min.

Stir in 2 c. flour, then remaining 2 1/4 c.

Pat dough and sides of bowl with a little oil Cover with moist towel and regrigerate at least 24 hrs.

The next day: punch down and let rise again in refrig.

12 to 24 hrs.

The next day: flour board; divide dough into 4 pcs.

Press raisins into each section of dough using kneading motion.

Divide each loaf into 4 pcs. (total 16 pcs.).

Roll pcs. about 1 inch thick and about 8 to 10 inch long.

Pinch 3 pcs. together at end and braid; pinch 25other end.

Place fourth pc on top of braid and pinch ends.

(For Yom-tov form a round braided loaf.)

Let stand, covered with dry towel, at room temp.

for 1 hr.

Brush with slightly beaten egg and sprinkle with poppy seeds.

Bake at 400 F. for 20 to 25 min.

Makes four loaves.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.