BREADS - CHALLAH

1 cup warm water

2 packages active dry yeast

1 egg, lightly beaten

2 egg yolks, lightly beaten

¼ cup vegetable oil

¼ cup plus 1 ½ teaspoons sugar

4 to 4 ½ cups bread flour

2 teaspoons salt

Flour, for dusting work top

Oil, for greasing bowl

1 egg beaten with 1 teaspoon water, for egg wash

Cornmeal, for dusting baking pan

Poppy or sesame seeds, for topping (optional)

In a large bowl, sprinkle the yeast over the warm water and stir to dissolve.  Add the egg, egg yolks, oil, sugar, 4 cups flour, and salt.  Stir until the dough comes away from the sides of the bowl.

Turn out the dough onto a lightly floured work top and knead, adding more flour ¼ cup at a time if the dough is sticky or very soft.  The dough should be firm.  Knead until the dough is smooth and elastic and the gluten is well developed (10 to 15 minutes).  When you push down, the dough should feel firm and push back.

RISING

Transfer the dough to an oiled bowl, turn to coat, and cover until the dough is tripled in volume, or when an indentation made with a finger pushed down into the center of the dough remains and does not recede.  This is a fully aged, or ready, dough.

SHAPING

Punch down the dough, cut in half, cover, and allow to rise for 15 minutes.  Punch down again and with the palms roll out into 2 ropes.  Cut each into 6 equal pieces and braid (see below).  Brush with the egg wash, using care to cover completely.  Do not let excess egg drip into the crevices.

Transfer the bread to a cornmeal-dusted baking pan if you are making the braided challah.  Place in a warm, draft-free area, preferably enclosed, and allow to rise until doubled in size. 

AUTHOR’S SECRET:  Allow the bread to air dry, then brush a second time with the egg wash to gie the bread its chracteristic shine.  Sprinkle lightly with the poppy or sesame seeds if desired.

BAKING

Bake in a preheated 350F oven on the middle shelf until the bread has a rich mahagony color and the bottom has a hollow sound when tapped lightly with your fingertips, about 35 minutes.  If the top begins to brown excessively and the bottom is raw, cover the bread with a sheet of parchment paper or a borwn paper bag that has been cut open and crased down the center to form a tent.  If there is a white line visible between the braids, continue baking utnil 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 ụp  Let cool on a wire rack.  Challah keeps very well for several days in the bread box.  It can be frozen; defrost slowly, preferably wrapped, overnight in the refrigerator.

BRAIDING

Divide the dough into 6 ropes, each is about 12-15 inches long, thick in the center and tapered at each point at the end. 

To make a 3-strand braid, line 3 strands and start braiding in the middle and go toward the ends.  Pinch the ends and tuck each end under when done.

To make a 6-strand braid, line up the 6 strands and pinch the top ends together.  Here is my note and remember, when the rope changes position, it takes on a new number in that new position:

Step 1:  #6 becomes #1 (will not be repeated)

Step 2:  #2 becomes #6

Step 3: #1 becomes #3

Step 4: #5 becomes #1

Step 5: #6 becomes #4

Step 6: Repeat Step 2 and onward. 

MY NOTE: (1) I only 1 tablespoon of active dry yeast.