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CHOLLA (Twisted Bread) 
9 c. flour
2 c. hot water
2 tbsp. light vegetable oil
1 1/2 tbsp. salt
2 1/3 tbsp. sugar
1 pkg. dry yeast
1/4 c. lukewarm water
1/2 tsp. sugar
2 eggs, beaten

Pour hot water over salt, sugar and oil in a large mixing bowl. Cool to lukewarm. Meanwhile dissolve yeast in 1/4 cup lukewarm water, mixed with 1/2 teaspoon sugar. Mix the yeast mixture into cooled sugar etc. mixture. Add beaten eggs and flour gradually, most easily mixed with your hands. When all flour mixed in begin to knead your dough adding bits of flour as needed. Your dough should be smooth and elastic when done. Cover. Set aside in a warm place to double in size.

Turn 1/2 the dough out on a board cut into 4 equal pieces. Roll 3 pieces each into fat 10-12 inch snakes, fasten the 3 at one end and braid, tuck end under. Cut the remaining 1/4 into 3 pieces. Make thinner snakes, braid and lay small braid on top of large braid. Repeat for 2nd half of dough. Cover loaves, let rise double again. Brush with beaten egg yolk thinned a bit with water. Sprinkle with poppy or sesame seeds. Bake in 400 degree oven for 15 minutes, then reduce heat to 350 degrees for 50 minutes. For a hard crust cool in a draft.

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