Taka Hallah (Make 2 Days Before Shabbas)
Yield
4 servingsPrep
2 daysCook
30 minReady
2 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
salt
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | large |
eggs
slightly beated |
|
| ½ | cup |
sugar
|
|
| 1 | pinch |
saffron threads
|
*
|
| 4-6 |
food coloring
yellow |
*
|
|
| 6 | cups |
all-purpose flour
sifted |
|
| 2 | packages |
yeast, active dry
|
|
| 2 | cups |
water
lukewarm |
|
| ½ | cup |
raisins white
|
* |
| 1 | x |
poppy seed
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
salt
|
|
| 59 | ml |
vegetable oil
|
|
| 2 | large |
eggs
slightly beated |
|
| 118 | ml |
sugar
|
|
| 1 | pinch |
saffron threads
|
*
|
|
food coloring
yellow |
*
|
||
| 1.4 | l |
all-purpose flour
sifted |
|
| 2 | packages |
yeast, active dry
|
|
| 473 | ml |
water
lukewarm |
|
| 118 | ml |
raisins white
|
* |
| 1 | x |
poppy seed
|
*
|
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, ½ cup flour, and food coloring. Beat at high speed 2 min. Stir in 2 cup flour, then remaining 2¼ 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. abt. 1" thick and abt. 8 to 10 " long. Pinch 3 pcs. together at end and braid; pinch other 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℉ (200℃). for 20 to 25 min.
