3 (1 1/4-ounce) packages dry yeast
2/3 cup plus 1 teaspoon sugar
1/2 cup warm water
3 eggs or 6 egg whites, beaten, plus extra beaten egg for glaze
1 cup non-fat milk
2/3 cup safflower or canola oil
2 1/2 pounds flour (about 10 cups)

You can lower the cholesterol in this rich bread by using non-fat
milk, substituting oil for butter and using egg whites as an option
to whole eggs. As a variation, you can use half whole-wheat flour
and kneading in a 1/2 cup of raisins.

Sprinkle yeast and 1 teaspoon sugar over warm water and stir. Let
stand 5 minutes, or until foamy. Combine eggs, milk, oil and
remaining 2/3 cup sugar in large bowl. Stir in yeast mixture and
mix until well-combined. Sift enough flour into mixture to make
dough that is sticky but not wet. (Oil hands if necessary to
facilitate kneading.) Form dough into ball, cover and let rise in
warm place until doubled, about 2 hours.

Punch dough down. Place on floured surface and shape into long,
narrow cylinder about size of baguette. Cut crosswise into pieces 1
1/2 inches long. Roll each into rope. Tie into knot. Place on
greased or foil-covered baking sheets. Brush tops with extra beaten
egg. Let rise in warm place 30-40 minutes. Bake at 350 degrees
until golden brown, about 20 minutes.

Makes about 25 cheoreg.

Each cheoreg contains about 253 calories, 15 mg. sodium, 51 mg.
cholesterol, 7 g. fat, 41 g. carbohydrates, 6 g. protein, 0.14 g.
fiber.

Source:rec.food.cooking