Taka hallah(make 2 days before shabbas)

 
                 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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