Jewish Sabbath egg bread
- Carbohydrate 34.4266546719663 g
- Cholesterol 18.612 mg
- Fat 2.46212933357071 g
- Fiber 1.88985002036008 g
- Protein 5.88486566849843 g
- Saturated Fat 0.334493991702731 g
- Serving Size 1 1 Serving (72g)
- Sodium 9.60326666947305 mg
- Sugar 32.5368046516062 g
- Trans Fat 0.268203491732209 g
- Calories 184 calories
Step-by-step
- In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
- Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
- Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.
Monitoring water temperature closely at 110 degrees Fahrenheit prevents thermal shock to the active dry yeast before fermentation begins. This enriched bread holds a central place in Jewish culinary tradition, historically served on the Sabbath and festive holidays. Understanding the cultural background involves recognizing how enriched wheat doughs evolved across eastern and central European communities, utilizing eggs and oil to yield a tender crumb distinct from everyday lean loaves. Bakers working without a stand mixer can rely entirely on manual kneading, transitioning from a spoon to hands as eight cups of flour gradually incorporate into the liquid base.
Dough Development and Shaping
Achieving a smooth, elastic texture requires persistent kneading until the mass no longer sticks to the work surface. Allowing the dough to ferment for one and a half hours at room temperature builds internal gas pressure, which is subsequently released during the punch-down phase. Dividing the mass into portions and rolling them into uniform strands ensures even structural support during the traditional three-strand or six-strand braiding process. Securing the ends firmly prevents the braids from unraveling as the loaf undergoes its secondary one-hour rise under a clean towel.Baking and Doneness Cues
Brushing the shaped loaves with a beaten egg right before baking promotes Maillard reactions across the crust, resulting in a deep amber sheen. Baking at 375 degrees Fahrenheit for approximately 40 minutes drives internal moisture out until the starches fully set. Determining doneness relies on auditory feedback rather than visual inspection alone; rapping the base of the loaf should produce a hollow sound. Cooling the bread on a wire rack for at least one hour allows the internal crumb structure to stabilize completely before slicing.
