New York Jewish Challah Braid - flour

Method

• In mixer, nix 1 1/4 cups of the flour, the yeast, sugar and salt.
• In a measuring cup add hot water and 1 Tablespoon vegetable oil and mix together.
• Add to flour mixture.
• Beat with mixer on low, 1 minute, scraping bowl frequently.
• Add the egg and mix till smooth.
• Add in enough remaining flour to make dough easy to handle and consistency no be sticky.
• Turn dough onto lightly floured surface.
• Knead for 5 minutes until dough becomes smooth and elastic.
• place dough in vegetable oil greased bowl turning over to grease both sides.
• Cover with dish towing and let rise in warm place for 2 hours.
• You can tell when dough is ready if an indentation remains when touched.
• Spray cookie sheet with cooking spray.
• Set aside.
• Punch down dough and evenly divide dough into three parts.
• Roll each part into a rope of about 14 inches long.
• Place ropes close together on cookie sheet.
• Braid ropes gently and loosely (don't stretch).
• Fasten ends together and tuck under securely.
• Brush with oil, cover again and let ruse for 45 minutes in a warm place or until doubled.
• Preheat oven to 375. in a bowl, mix together egg yolk and 2 tablespoons water together.
• Brush all over braid.
• Sprinkle with poppy seed.
• Bake 25-30 min till golden.
• (Check bread at 15 minutes and tent with aluminum foil if bread seems to be browning too quickly).
• Remove from cookie sheet to wire rack to cool.