When I was first married, our landlady was a lovely Jewish lady. She lived in the apartment just below us. The aromas that would come into our apartment was heavenly. So, I asked her for her recipes.
She wrote them all down for me and I’ve found them in my box of loose recipes and I’ve come across these same recipes on Taste of Home. I think it’s time to try them again.
- 2 packages (1/4 ounce each) active dry yeast
- 1 cup warm water (110° to 115°)
- 2 large eggs
- 1/3 cup butter, softened
- 1/4 cup sugar
- 1 teaspoon salt
- 4-1/2 to 5 cups all-purpose flour
- 1 large egg yolk
- 1 tablespoon water
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough.
- On a floured surface, knead dough until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface; divide into four portions. Shape each into an 18-in. rope. Place ropes side by side on a greased baking sheet. Beginning at one end, braid dough by placing the first rope over the second rope, under the third and over the fourth. Repeat three or four times, beginning each time from the same end. Pinch ends to seal; tuck under.
- Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
- Whisk egg yolk with water; brush over braid. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool.