{"id":7373,"slug":"individual-loaves","title":"INDIVIDUAL LOAVES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["dough according to the above recipe","beaten egg or sweetened water","poppy seed (mohn)"],"ingredients_norm":["dough according to the above recipe","egg or sweetened water","poppy seed"],"steps":["Make dough according to the above recipe.","Work small pieces of dough into strands a finger long, and take three strands for each loaf.","Make small as possible, brush with beaten egg; or sweetened water and sprinkle with poppy seed (mohn).","Allow them to rise before setting them in the oven.","These are called \"Vienna loaves\" and are used at weddings, parties and for the Succoth festival in the Succah.","If one-half cake of yeast has been used, the half cake of yeast which is left over, can be kept in good condition several days by rewrapping it in the tinfoil and keeping it in a cool, dry place."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w60:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"66e5109b1932de1f730535d9fdfbed8dc36348742f4b3d6838ef7258aa042f72","created_at":"2026-08-02T16:59:23Z","updated_at":"2026-08-02T16:59:23Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/individual-loaves"}