Challah

I’m posting a recipe for challah that I think turned out pretty well. I changed it a little bit the second time I made it, and I think it’s better. I added an extra 1/4 c. honey, and another egg (3 eggs total). And remember – nothing is better than fresh challah, except french toast made from fresh challah.

Challah, from The Art of Jewish Cooking, by Jennie Grossinger

1 cake or package yeast
2 teaspoons sugar
1 1/4 cups lukewarm water
4 1/2 cups sifted flour
2 teaspoons salt
2 eggs
2 tablespoons salad oil
1 egg yolk
4 tablespoons poppy seeds

Combine the yeast, sugar and 1/4 cup lukewarm water. Let stand 5 minutes.

Sift the flour and salt into a bowl. Make a well in the center and drop the eggs, oil, remaining water and the yeast mixture into it. Work into the flour. Knead on a floured surface until smooth and elastic. Place in a bowl and brush the top with a little oil. Cover with a towel, set in a warm place and let rise 1 hour. Punch down, cover again and let rise until double in bulk. Divide the dough into three equal parts. Between lightly floured hands roll the dough into three strips of even length. Braid them together and place in a baking pan. Cover with a towel and let rise until double in bulk. Brush with the egg yolk and sprinkle with the poppy seeds.

Bake in a 375 oven 30-50 minutes until browned (the original recipe says 50, but my super efficient oven says 30).
Makes 1 very large challah*. If you wish, divide the dough into six parts and make two large loaves, or make one loaf and many small rolls. You may also bake the bread in a loaf pan.

Note: 1/8 teaspoons saffron can be dissolved in the water if you like additional flavor and color.

*VERY VERY LARGE. I.e.: