Almost Grandmother's Challah

By Marylee

This Almost Grandmother's Challah recipe is hands down the best I've ever had! Try it... I just know you'll agree and love it as much as our family does. Enjoy!

Ingredients

• 1/2 cup plus 2/3 cup warm water (105°F. to 115°F.), divided
• 2 tablespoons dry yeast
• 1 tablespoon plus 3/4 cup sugar, divided
• 5 large eggs
• 3/4 cup vegetable oil
• 1 teaspoon salt
• 7 1/2 cups (about) all-purpose flour
• 1 large egg yolk
• 1 tablespoon water

Details

Servings 1

Preparation

Step 1

Combine 1/2 cup warm water, yeast and 1 tablespoon sugar in large glass measuring cup and stir until yeast dissolves. Let yeast mixture stand at room temperature until foamy, about 10 minutes.

In large bowl of heavy-duty mixer fitted with whisk attachment, beat 5 eggs until blended. Add oil, salt and 3/4 cup sugar and beat until pale yellow and slightly thickened, about 4 minutes. Beat in 2/3 cup warm water. Add yeast mixture and beat until blended.

Remove whisk and fit mixer with dough hook. Add enough flour 1 cup at a time to form smooth dough, beating well after each addition. Beat on medium speed until smooth and elastic, about 5 minutes, adding flour by tablespoonfuls if sticky. Turn out onto floured surface and knead 2 minutes.

Lightly oil large bowl. Add dough, turning to coat with oil. Cover with plastic wrap, then with clean kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Punch down dough. Cover with plastic and clean kitchen towel and let rise 30 minutes.

Grease 2 large baking sheets. Turn out dough onto lightly floured surface. Divide dough into 2 equal portions. Divide each portion into 3 equal pieces. Roll each piece into 9-inch-long rope. Braid 3 ropes together; pinch ends together to seal. Repeat with remaining dough pieces, forming 2 braids. Place each braid on baking sheet. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes.

Preheat oven to 400°F. Whisk yolk with 1 tablespoon water to blend. Brush dough with egg mixture.

Bake 10 minutes. Reduce oven temperature to 350°F. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes.

Transfer loaves to rack and cool completely. Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.