Taka Hallah(Make 2 Days Before Shabbas)

* Exported from MasterCook *

TAKA HALLAH (MAKE 2 DAYS BEFORE SHABBAS)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts Salt
1/4 c Oil
2 Eggs, slightly beated
1/2 c Sugar
1 pn Saffron
4 to 6 drops yellow color
6 c Flour, sifted (+1/2 c.maybe)
2 pk Yeast
2 c Lukewarm water
1/2 c White raisins
Poppy seeds

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. 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 F. for 20 to 25 min. Makes
four loaves.



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