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This Jewish bread often eaten on holidays and shabbat is almost as fun to make as it is to eat it.

Source: Martha Stewart Living, January 2004
Total Time Prep Yield



Cook's Notes

All ingredients except milk and water should be at room temperature. This bread can be stored in a resealable plastic bag at room temperature for up to two days.

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How would you rate this recipe?
  • melanie.beaudette
    20 DEC, 2016
    Dear Martha, traditionally Jews would not use milk or butter on Shabbat because Shabbat meals are almost always fleishig (meat), and we don't mix meat and dairy... my own recipe uses water and margarine. Just FYI.

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