| i just got off the phone with my mom. i called so i could get her recipe for a friend. here it is, handed down over the generations from my dad’s people when they came over from russia in the 1880’s (or picked up from a homemaker magazine she read during her housewife years circa 1956-1972, i’m not sure which- probably it’s a mixture of the two). either way it has always been a favorite, she invariably has to make two loaves so that there’s enough for french toast on saturday morning. [ps: if anyone has a good vegan version please pass it on or point to it, i’d like to learn to make it.] |
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beat with wisk:
2 room temp eggs
a teaspoon salt
quarter cup sugar
add 2 envelopes of powdered yeast to a half cup of water
pour this in to the egg mix when it’s puffy
add 5 cups flour (more if you find the mix is too sticky)
form into ball
put into a greased bowl
cover with dish towel, set in warm spot, e.g. over a gas stove’s pilot light or in a 200 degree oven
let it double in size
take it out, punch it down
flatten onto a floured board
cut into 4 strips
roll these strips into rolls
pinch one end together, braid into four way braid (always start with same side, going over, under, over, under - don’t be too gentle, you can work it here, then pinch the other side together)
set on cookie sheet (greased if necessary), cover again with a dishtowel
let this double, also in a warm place
once doubled, brush gently with 1 egg yolk mixed with water
sprinkle sesame or poppy seeds over the surface, if desired
bake for about 25 minutes in a 350 oven (i think, mom’s getting back to me about that part)