Menorah Bread

                                                                                      

Ingredients:

Preparation:

Mix 2 cups of the flour, the yeast, sugar and salt in large bowl.

Heat water and butter in a saucepan over medium heat, stirring occasionally, until very warm .

Add water mixture to flour mixture. Beat with electric mixter on low speed 1 minute, scraping bowl frequently.

Beat on medium speed 1 minute, scraping bowl frequently. Beat in the eggs until smooth.

Stir in enough flour to make dough easy to handle.

Place dough on lightly floured surface. Knead about 10 minutes or until smooth and elastic.

Place dough in greased bowl; turn greased side up. Cover and let rise in warm place 2 hours or until double.

Heat oven to 180°C. Lightly grease cookie sheet. Gently push fist into dough to deflate.

Divide dough in half. Roll 1 half into a 80 cm rope. Shape rope into large U shape.

Then double-twist the bottom 10 cm of the U shape together.

Place crosswise on cookie sheet. Open ends, making a straight line of dough parallel to long side of cookie sheet.

Divide remaining half of dough into thirds. Roll 1 part into 12 cm rope; press on menorah for center candle.

Roll each remaining part of dough into 12 cm rope; cut each rope into fourths.

Press 4 pieces on each side of center candle on menorah, about 3 cm apart, for remaining candles.

Brush with the eggwash the dough.

ake about 25 minutes or until golden brown. Cool on cookie sheet.

Attach gumdrops to tops of candles, using frosting or toothpicks.

(we ommited this, we just made some small cuts on the bread a push the gums in).