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Taka Hallah (Make 2 Days Before Shabbas)

 

17

Yield

4

servings

Prep

2

days

Cook

30

min

Ready

2

days

Trans-fat Free, High Fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 376g (13.3 oz)
Amount per Serving
Calories 94517% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 1224mg 51%
Total Carbohydrate 57g 57%
Dietary Fiber 6g 23%
Sugars g
Protein 48g
Vitamin A 2% Vitamin C 0%
Calcium 5% Iron 54%
* based on a 2,000 calorie diet How is this calculated?

 

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