Challah Recipe

• 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

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

loaves, water, active dry yeast, egg, egg yolks, vegetable oil, sugar, bread flour, salt, egg, sesame seeds, cornmeal

Taken from cookeatshare.com/recipes/challah-4450 (may not work)