Jackie’s Hollah
Prep Time: 15 minutes
Rising Time: 4 hours
Cook Time 45 – 60 minutes

Ingredients:
This will make one large braided loaf (20 people) and two small snails (6 people).

DOUGH
• 2 Packages Yeast
• 1 1/3 Cup Warm Water
• 4 Eggs Slightly Beaten
• 1/2 Cup Sugar
• 1/2 Cup Vegetable Oil
• 7 1/2 Cups All Purpose Flour
• 2 Teaspoons Salt

FINISHING THE DOUGH BEFORE BAKING
• 2 Egg Yolks
• 2 Tablespoon Water
• Poppy Seeds
• Sesame Seeds

You will need a warm place to let the dough rise
1. Dissolve yeast, a pinch of sugar and the warm water in a measuring cup to allow the yeast to proof. In the bowl of a stand alone mixer (Kitchenaid fitted with dough hook attachment) add sugar, salt, eggs, oil and proofed yeast mixture then slowly add flour in 3 batches to incorporate without dusting the kitchen with flour. Knead in mixer on low speed until dough comes together and resembles a sticky but not wet ball. Remove mixing bowl, cover with plastic wrap, place in a warm place and let rise until doubled (about 1 hour).

2. Punch down dough, scrape the side of the mixing bowl to form another dough ball, cover again with plastic wrap and place in a warm place and let rise until doubled (about 1 hour)

3. Preheat oven to 350 degrees.

4. Lightly flour a clean working surface and turn dough out working to get most of the air out and form into a ball. Divide dough ball into 2 so that one half is slightly larger than the other and separate. Now divide the smaller half into 2 equal pieces and the larger half into three equal pieces and then form in balls. Cover with a dry dishtowel let rise for 10 minutes.

5. For the large loaf, take the three equal pieces and roll out into 20 inch strips forcing the air out slightly as you roll. Braid then seal ends under loaf and transfer to a parchment paper lined baking sheet. For the smaller loaves, roll each out into a 15 inch strip and coil from the middle out to make two snail loaves and transfer to a parchment paper lined baking sheet. Cover and let rise for about 1 ½ hours.

6. After final rising, mix egg yolks and water then brush the exposed surfaces of the loaves. Sprinkle with seeds and bake for 45 minutes to an hour until deep golden brown.

7. Remove from oven, let cool slightly on baking sheet before transferring to wire cooling racks. If eating after baking then allow to cool until bread is warm to the touch. We usually let the bread cool completely, bag it up and freeze until we are ready to serve. All you have to do is thaw it out and you are good to go.