Egg Twist Bread


This recipe is for a challah-style bread.  It is very pretty when braided properly.



packages active dry yeast
cups warm water (about 120 degrees)
cup sugar
teaspoons salt
cup vegetable oil
eggs, slightly beaten, reserve 1 tablespoon
6 to 7
cups all purpose flour
Sesame or poppy seeds



Soften yeast in warm water; let stand 5 minutes.  Add sugar, salt, and oil.  Blend in slightly beaten eggs and 3 cups flour.  Beat well.  Gradually add enough of the rest of the flour to form a soft dough.  You will probably use another 3 to 3-1/2 cups.  The dough is quite stiff, so you may need to use your hands to mix in the remaining flour.  Turn the dough out onto a floured surface and knead for 7 to 10 minutes.  Use the remaining flour during the kneading if the dough becomes sticky.  When the dough is smooth and elastic you are finished kneading.  Place the dough in a greased bowl; turn the dough over so that the top surface is oiled.  Cover with plastic wrap and a towel.  Let rise in a warm place until doubled in size, about 1-1/2 hours. 


Preheat the oven to 375 degrees and grease two 8-inch bread pans.  Turn the dough out onto a floured surface and divide into two pieces with a knife.  Divide each of the halves into three equal pieces.  Form each piece into a strip by pulling and rolling gently until about 12 inches in length.  Join three strips at top and braid until you reach the end.  You will want to braid rather tightly.  Place the bread into greased tins, tucking the ends under as needed to fill the pans.  Brush with reserved egg and sprinkle with sesame or poppy seeds.  Cover with greased plastic wrap and a towel.  Let rise 45 minutes.  Remove the towel and plastic wrap.  Bake in a 375 degree oven for 30 to 40 minutes.  The bread is done when it is golden brown and sounds hollow when you lightly tap on it.  Remove the bread from the pans and cool it on a rack.