Challah (pronounced halla) Bread- Jewish Sabbath Bread
(Two Braided Loaves)
Take three eggs out of fridge
If
you have a big stand mixer place the first 3 ingredients in the mixer.
Once yeast is proofed, add the flour/salt and last ingredients and mix
well. If mixing by hand perform the following.
Combine in a small bowl:
2 Tbs active dry yeast
1 Tbs sugar
¼ c. warm water
Measure into a large bowl:
6 (8) c. flour You don't want it to be sticky
1 Tbs salt or sea salt
Once yeast is proofed, make a deep well in the flour, pour in the yeast Gets puffy, about 10 min
Combine in a small bowl and then add to the flour/yeast:
2 c. warm water
3 slightly beaten eggs (room temp)
¼ c. vegetable oil
3 Tbs to ½ c. sugar (I am using 4T)
Beat
well until a ball of dough is formed, then turn out onto a floured
board and knead about 10 minutes until smooth and elastic (don’t cheat
on this- the full 10 min. really adds to the texture. If a stand mixer
is used, less kneading by hand is necessary).
Place in a greased bowl, turn and cover- allowing to rise until fully doubled in bulk (about 1 hour).
Punch down and divide dough into two sections kneading each for a few minutes.
To
make the braids, divide each section into 3 parts and roll into long
tapered cylinders. With the 3 ropes of dough side by side, braid from
center to one end, turn and braid from center to the other end. Place
on greased pans
Cover and let rise until almost doubled in bulk About another hour.
Preheat to 385 After 2nd rise and while oven is preheating, brush with French Egg Wash (one egg yolk beaten with about 2 T. of milk)
If desired, sprinkle with poppy seeds.
Bake at 385 for 10 min, lower oven to 350 and bake until done (25 min or so)
