This braided loaf, traditionally eaten for Shabbat, is New York’s answer to the French brioche.
Combine the dry ingredients, then beat together the wet ingredients. Carefully combine the two mixtures and knead until the dough is very elastic (5–10 minutes in a machine, 10–20 minutes by hand). Form a smooth ball of dough, place it in an oiled container and cover with plastic wrap. Let it rise at room temperature for about 1½ hours until it has doubled in volume.
Divide the dough into six equal portions. Using the palms of your hands, shape each portion into evenly shaped sausages about
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