This bread from the Jewish community is one of the greatest culinary inventions.
- 4 c. gluten free Jules all-purpose flour
- 1 c. vanilla coconut yogurt
- 1/3 c. canola oil
- 1/3 c. warm water
- 5 large free range egg yolks, beaten
- 1 large free range egg, beaten for covering top of dough
- 1 tsp. and 3 Tbsp. sugar
- 4 Tbsp. molasses
- 1 packet rapid rise yeast
- 1 tsp. apple cider vinegar
- 1 ¼ tsp. sea salt
- ½ tsp. baking soda
- Raisins and sesame seeds for sprinkling and mixing
- Preheat the oven to 20F then turn it off.
- Combine the yeast, 1 teaspoon of sugar and warm water in a medium mixing bowl to proof the yeast.
- Meanwhile, combine all dry ingredients in a mixing bowl except for raisins and sesame seeds. Stir in the yeast and the remaining ingredients apart from the raisins and sesame seeds. Beat well until you get smooth dough.
- When your dough is ready, stir in the raisins and divide it into two halves and subdivide each of the halves into three balls. The dough is going to be quite sticky so you will need to coat your hands with flour from time to time.
- Roll out each ball into a long strip and set aside and repeat this action for all the other balls. Pinch together one end of each of the strips and braid them together. Connect the top and bottom ends of the braid to form a crown or you can leave it as a braid if that is what you prefer.
- Place the crown or braid gently on the prepared baking pan and coat the bread’s entire top surface with the beaten egg and sprinkle with the sesame seeds. Cover the loaves with wax paper that has been sprayed with cooking spray.
- Place the pans in the preheated oven for 30 minutes. Once it starts rising, turn on the oven to 350F and bake the bread for about 20 minutes. Remove the pans and let them cool on a wire rack.
- Serve warm.