Mothers's Hallah

This recipe makes two medium sized loaves. It can also be used for other breads and rolls. (See variations, page 157.)

5 heaping C. flour 1/2 Tb. salt 1 cake yeast sprinkle of nutmeg and ginger 3 Tb. sugar (optional) 1/2 C. luckewarm water 1 egg 2 Tb. oil 1 C. water

Make a well in flour. Crumble yeast into well with 1 Tb. of sugar and the 1/2 C. lukewarm water. Sprinkle some of the flour lightly over the ingredients in the well, and let stand to rise for a couple of hours. After first rising, add 2 Tb. of oil and the salt. Sprinkle with nutmeg and ginger if desired. Add egg and remaining sugar. Mix thoroughly and add approximately 1 C. of water until flour mixture is completely absorbed. Mix well and let rise again for 1/2 hour. Flour a board and knead dough until fairly hard. Shape into loaf or braid and place in a pan floured on the bottom only. Bake at 350° until medium brown. Brush tops with melted butter or beaten egg before baking.