· 2 envelops dry yeast
· 2 tsp. sugar
· 1/4 cup hot water
· 1 stick corn oil margarine, room temperature
· 1/2 cup sugar
· 1 tsp. salt
· 1 3/4 cups hot water
· 2 extra large eggs
· 7 cups unbleached flour (approximately)
· 1 egg yolk
Dissolve sugar and yeast in 1/4 cup hot water. Set aside; yeast is ready when it is rising and puffy. Place margarine, sugar and salt in a mixing bowl; pour 1 3/4 cups hot water over them. Crack eggs into large capacity food processor bowl with plastic dough blade, and pulse 30 seconds. Add 1 cup flour and puffy yeast mixture to eggs. Pulse 30 seconds to blend.
Add margarine/sugar/salt/water mixture and 3 cups flour. Pulse 1 minute, scrape down sides of bowl, pulse 30 seconds more. Add remaining flour, 1 cup at a time; pulse approximately 15-20 seconds after each addition. Dough will form a large, sticky ball around the blade. The food processor may not accommodate all 7 cups of flour.
Spread remaining flour or an extra 1/2 cup flour onto a board or pastry cloth. Turn dough onto floured surface. Knead the dough 2 to 3 minutes, incorporating flour. Ready dough will form a smooth, round ball and will bounce back when lightly touched. Grease a large bowl. Place dough in it, and cover with a towel.
Set in a warm place to rise until double in size (1 to 2 hours). Punch down the dough; remove from bowl onto floured board. Let it rest 5 to 10 minutes. Preheat oven to 350 degrees Fahrenheit. Mix 1 raw egg yolk with 1 tsp. water; brush the loaves for a shiny crust. Bake for 15 minutes to brown crust.
Reduce heat to 325 degrees Fahrenheit and bake 15 more minutes (30 minutes total). Cool and remove from pans.
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