It could be made with or without oil. Jews, normally, made it unleavened, except for the Sabbath. See pan de rescoldo. [Benavides-Barajas. Nueva-Clásica. 1995:36; and Enyc Judaica. 1971:7:Fr:1193-1194]
Ingredients for 2 braided loaves
2 ½ cups
1 c seedless raisins (optional)
1 egg slightly beaten
1 tbsp sesame or
Sprinkle yeast over warm water in a large bowl. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition. Knead by hand if it becomes too thick for beaters. Knead for about 5 minutes or 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 size. If raisins are desired, add them to the dough and knead well until evenly distributed.
|A Halo from Heavan|
with Sesame Seeds
Photo by: Lord-Williams
Keep a glass of water on the side to dampen finger tips if the dough becomes too dry.
Divide each half into thirds and roll them into long snakes about 1 1/2 inches in diameter. Place the 3 snakes parallel to each other and start braiding from middle. Either leave as a long braid, curling the ends under the braid or circle it around to make a halo, bringing ends together and pinching the ends together.
Grease two baking trays and place finished braid or round on each.
Cover with towel and let rise about 1 hr.
PREHEAT OVEN TO 375º F/190º C.
Beat the egg for garnishing and brush each braid generously with a paint brush. Sprinkle with sesame or poppy seeds if desired.
Bake 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.
Serve warm. It can be reheated in a conventional oven, not a microwave.