Title: Jewish Egg Braid
Categories: Bread
Yield: 1 Servings

This exquisite bread is traditionally made for the Sabbath and holidays. If there is any left over, it makes delicious toast and French toast.

1 pkg active dry yeast 3/4 C warm water (105 to 115F) 2 T sugar 1 t salt 1 egg 1 T oil 2 1/2 to 2 3/4 C flour Oil 1 egg yolk 2 T cold water Poppy seeds

Dissolve yeast in warm water in large bowl. Stir in sugar, salt, 1 egg, 1 tablespoon oil and 1 1/4 cups flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in greased bowl. Turn greased side up. Cover and let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if indentation remains when touched.) Punch down dough and divide into 3 equal parts. Roll each part into a rope, 14 inches long. Place ropes close together on lightly greased baking sheet. Braid ropes gently and loosely. Do not stretch. Pinch ends to fasten. Tuck under braid securely. Brush with oil. Let rise until double, 40 to 50 minutes. Heat oven to 375F. Mix together egg yolk and 2 tablespoons water. Brush braid with egg-yolk mixture. Sprinkle with poppy seeds. Bake until golden brown, 25 to 30 minutes.

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