Dating back to Biblical times, the bread "challah" has been served as the white bread of the festive Friday evening meal of fish and wine that marks the beginning of the Jewish Sabbath. Even today, a small piece is burned in the oven in symbolic memory of the days when a portion of the bread was shared with the priests for a challah, or sacrifice.

A traditional less-rich bread for Friday night suppers. Try the heartier variation, too.

1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
1/2 c. lukewarm water
1 tbsp. sugar
1 tsp. salt
1 egg
1 tbsp. shortening
2 1/2 to 2 3/4 c. Gold Medal Flour
1 egg yolk
2 tbsp. cold water

Dissolve yeast in warm water. Stir in lukewarm water, the sugar, salt one egg, the shortening and 1 1/4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Round up dough in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours.

Punch down dough; divide into 3 equal parts. Roll each part into strand, 14 inches long. Place strands close together on lightly greased baking sheet. Braid gently and loosely. Do not stretch. Fasten ends; tuck under securely. Brush braid with shortening. Let rise until double, 40 to 50 minutes.

Heat oven to 375 degrees. Beat egg yolk and cold water until blended; brush over braid. Bake 25 to 30 minutes.

If using self-rising flour, omit salt.

Variation:

Richer Braid: Substitute lukewarm milk (scalded then cooled) for the 1/2 cup lukewarm water and butter for the shortening.