A great cake recipe for any occasion:
Traditional bread made from white flour, braided into pigtail shapes to be served on the Sabbath and Jewish holidays.
Mix the yeast and sugar in a food processor, fold in the water. Cover and stand until mixture is slightly creamy. At a mild speed, add salt, oil and eggs in detail to form, gradually adding the flour. The dough will be sticky. Knead at medium speed for 5-7 min until dough forms a ball around the dough hooks and comes away from the side of the bowl (if not, add a tiny bit more flour and knead 2 min longer). Thinly grease a large baking bowl, pour in dough and turn to coat the other side with oil. Cover and let rise for 1 1/2 to 2 hours. Dough should have doubled in size. Place to rise should not be too warm and draft free, otherwise dough will rise too quickly and consistency will be uneven. Shape dough onto a thinly floured surface and knead gently. Return to baking dish shape and rise in refrigerator for 6-8 hours or overnight. (If dough rises leisurely, consistency will be loose and uniform). Gently knead dough on a thinly floured surface, shape into ball and cut into two pieces. Grease baking sheet. Cut one ball of dough into three on the spot, shape into ball and then into three rolls about 45 cm long and 2, 5 cm wide. Braid the three rolls into a plait.
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