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Ingredients
- Makes 2 loaves
- 1 cup warm water
- 2 packages active dry yeast (1 1/2 tablespoons)
- 1 egg, lightly beaten
- 2 egg yolks, lightly beaten
- 1/4 cup vegetable oil, plus additional for bowl
- 1/4 cup plus 1 1/2 teaspoons sugar
- 4 to 4 1/2 cups bread flour, or more if needed
- 2 teaspoons salt
- 1 egg beaten with 1 tablespoon water and a pinch of salt, for egg wash
- Poppy or sesame seeds, for topping (optional)
- Cornmeal, for baking pan
Directions
- In large bowl, sprinkle yeast over warm water and allow to soften. Add egg, egg yolks, oil, sugar, 4 cups flour, and salt. Stir until dough comes away from sides of bowl.
- Turn out onto lightly floured work surface and knead, adding more flour 1/4 cup at a time if dough is sticky or very soft. Dough should be firm. Knead until dough is smooth and elastic and gluten is well
- developed (10 to 15 minutes). When you push down, the dough should feel firm and push back.
- Rising: Transfer to oiled bowl, turn to coat, and let rise, covered, until approximately tripled in volume (30 to 40 minutes). When fully risen, an indentation made with a finger pushed down into the center
- of the dough should remain and not recede. Punch down dough, cut in half, cover, and allow to rise 15 minutes.
- Shaping: Punch down again and, on a very lightly floured work surface, divide in half. Shape as desired. (See Challah shapes, at left.) Brush
- with egg wash. Cover completely, but do not let excess egg drip into the crevices. Allow egg wash to air-dry, then brush with egg wash a
- second time. Sprinkle with poppy seeds or sesame seeds if desired.
- If you are making a braided or coiled challah, transfer to cornmeal-dusted baking pan. If making a pan challah, place in well-greased pan. Place in a warm, draft-free area, preferably enclosed, cover, and allow to rise until doubled in size.
- Baking: Preheat oven to 350 degrees. Bake on middle shelf of oven until loaves have a rich mahogany color and emit a hollow sound when
- tapped lightly on the bottom with your fingertips (about 35 minutes). If top begins to brown excessively and bottom is raw, cover with a
- sheet of parchment paper or aluminum foil that has been creased down the center to form a tent. If there is a white line visible between the braids, continue baking until it disappears. To test for doneness, press lightly between the braids on the highest part of the bread; it should be firm. If you feel the creases give when lightly pressed,
- continue baking until they firm up. Let cool on a wire rack. Challah keeps very well for several days in a plastic bag in a bread box. It can be frozen; defrost slowly, preferably wrapped, overnight in the
- refrigerator
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