Famous Challah

Ingredients

Challah

• 3 1/2 cups all-purpose flour, plus
• 3 1/2 cups all-purpose flour

• 2 (1/4 ounce) packages dry yeast
• 1 egg, beaten
• 1/2 cup vegetable oil
• 1 tablespoon salt
• 1/2 cup sugar
• 2 cups warm water (80 -90)

Glaze

• 1 egg, beaten
• poppy seed (optional) or sesame seed (optional)

Directions

1. 1

   First measure out all your ingredients.

2. 2

   Now from the 1/2 of cup sugar take 1 tablespoon of the sugar & combine it with the yeast& warm water (you know you have the right temperature of warm water when it's the same temperature as the inside of your wrist).

3. 3

   I let my mixer bowl which is metal (kitchen aid) sit in a hot water bath while the yeast dissolves, 10 minutes.

4. 4

   After the yeast has dissolved (it's nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour.

5. 5

   Mix well (I use the bread hook).

6. 6

   Add egg (already beaten) & oil.

7. 7

   Slowly start mixing in most of the remaining 3 1/2 cups of flour.

8. 8

   The dough will become quite thick.

9. 9

   When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minute.

10. 10

    Add only enough additional flour to make dough manageable.

11. 11

    Knead until dough has acquired a "life of its own"; it should be smooth & elastic, springing back when pressed lightly with your fingertip.

12. 12

    Place dough into a large oiled bowl turning the dough once so its oiled on all sides.

13. 13

    Cover with a damp towel & let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.

14. 14

    Now, I always write down what time I started so I don't forget when the 2 hours are up & set a timer every 20 minutes. (In the summer I let the dough rise on my balcony & in the winter in front of my oven where something is always baking, turning it every time I punch down the dough).

15. 15

    After the 2 hours, turn your dough onto your working surface.

16. 16

    Now comes the forming part.

17. 17

    For Shabbos I always make a 2 level braided challah which looks great & is really easy.

18. 18

    Prepare your baking sheet lining it with parchment paper.

19. 19

    Preheat oven to 375°F.

20. 20

    First, take a large knife & cut the dough in half.

21. 21

    Next, from each 1/2 now cut off a third & place the 2 thirds on the side.

22. 22

    Now, from the first half (where you've removed a third) divide the remaining dough into approximately equal thirds.

23. 23

    Roll each third out till its about 10-12 inches (I'm guessing I never measured it) & braid all 3 roll together pinching the top & bottom half together& turning them slightly under.

24. 24

    Place on baking sheet.

25. 25

    Repeat the same for other half.

26. 26

    Now take the first third you removed earlier& divide in 3, braid just like you did before& place on top of the already braided challah.

27. 27

    Repeat same for other third.

28. 28

    Now let the challah rise for 1/2 an hour.

29. 29

    After the challah has risen glaze with beaten egg & add mohn or sesame if you wish.

30. 30

    Almost done!

31. 31

    Put in preheated oven & let bake for exactly 25 minutes!

32. 32

    Turn off oven & leave Challahs in for exactly another 10 minutes!

33. 33

    Remove from oven.

34. 34

    Enjoy--you deserve every compliment you get!