Challah Bread

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1 1/2 tablespoons active dry yeast (2 packets)

1 tablespoon sugar

1 3/4 cups lukewarm water

1/2 cup olive or vegetable oil

4 eggs (plus 1 egg for the egg wash)

1/2 cup sugar or honey

1 tablespoon salt
6 to 8 cups flour (I love Trader Joe's unbleached flour)

I use my kitchen-aid mixer to mix this. Dissolve in the mixer bowl the yeast, 1 tablespoon sugar and warm water.

Mix (with the paddle attachment) into the yeast mixture in the bowl the oil, eggs (one at a time), 1/2 cup sugar (or honey) and salt. Mix for about a minute or two.

Gradually add the flour. (I put a towel over the mixer so that the kitchen is not covered in it). 

 You may need to add a little more or less flour (I usually use 8 cups) the dough should pull away from the sides of the bowl and form a ball, it will be smooth and satiny, not sticky. When the dough comes together it is ready for kneading. Stop the mixer and attach the dough hook if using the mixer to knead or remove the dough and knead by hand (this is my favorite part, other than the eating).

 My dough came together beautifully so I did not add extra flour to the board. Knead until the dough is smooth. Clean out the bowl and grease it with a little oil, then return the dough to the bowl. Cover the bowl with plastic wrap and a towel then allow to rise in a warm area for at least an hour (mine was closer to two). When dough has doubled in size, punch it down, cover and let rise for an additional 30 to 40 minutes.

*Divide half of the dough into six balls. Roll each ball into a rope about 12 inches long, slightly tapering both ends. Place the six ropes next to each other and pinch the top ends together.

 



To braid a six strand, simply weave; starting on the right side with the first strand, go over two strands, under one, then over two (start over with the next strand on the right until you reach the end, tucking both ends under the loaf.
Make the second loaf the same way.

 

Whisk an egg and brush it gently on the loaves.
At this point you may either continue and bake the bread or **freeze it.
To continue baking, cover the loaves with lightly greased plastic wrap and let bread rise for another hour.
Preheat oven to 375*. Brush loaves again with egg wash (sprinkle with 1 tablespoon poppy or sesame seeds, if desired) and bake for 35 to 40 minutes until golden brown and the bottom of the loaf sounds hollow when tapped. Let cool completely on a rack.

*This recipe makes two loaves, each the size of a new born baby, I like to divide the dough and make four smaller loaves. The smaller loaves will not take as long to bake, so check after 20 to 25 minutes. Bread freezes beautifully, simply bring to room temperature and warm in the oven for a few minutes.

**If you freeze the dough, let it set at room temperature for about 5 hours before baking.

 

Enjoy!

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