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 2^nd 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)