Yeast Bread: Challah

By NicoleS

Ingredients

• 2 pkgs. active dry yeast
• 1 cup warm water
• 1/2 cup sugar
• 3 large eggs, plus 1 egg, beaten, for glaze
• 5 cups all-purpose flour
• 2 tsp. salt
• 1/2 cup unsalted butter, at room temperature
• 1 Tbsp. poppy seeds (optional)

Preparation

Step 1

In mixer bowl, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Add the sugar, 3 eggs, 4 1/2 cups of the flour, the salt, and the butter. Place the bowl on the mixer, attach the dough hook, and knead on low speed, working in the remaining flour as necessary to keep the dough from being too sticky, until the dough is smooth and elastic, 5-7 minutes. Do not be tempted to add too much flour. The dough should stay soft, and it will become less sticky with kneading. Remove the dough from the bowl.

Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.

Line a half-sheet pan or rimless baking sheet with parchment paper. Punch down the dough. Scrape the dough out onto a clean work surface.

To make a 4-strand braid, cut the dough into 4 equal pieces with a sharp knife. Using your palms, and starting in the center and working outward, elongate 1 piece by rolling it gently against the work surface with even pressure until you have formed a rope as long as the prepared pan. Repeat with the remaining 3 pieces.

Line up the 4 strands in front of you vertically on the parchment-lined sheet. Cross the 2 middle strands right over left in the middle making an x. Cross the strand farthest on the right over the strand next to it. Cross the strand farthest on the left under the strand next to it and over the third strand. Repeat crossing the farthest right stand over the one next to it and crossing the strand farthest to the left under the strand next to it and cross over the third strand in the middle. When you come to the end of the dough, pinch the ends together and tuck them under the loaf. Rotate the tray 180 degrees and repeat braiding this side. Cross farthest right over the one next to it and cross farthest left strand under one next to it and cross over the third strand in th middle. Braid until the end of the loaf, pinch strand together and tuck ends under.

Cover with a dry kitchen towel, and let rise again in a warm spot until it doubles in size and is spongy to the touch, 45-60 minutes.

Position a rack in the lower third of the oven, and preheat to 350°F.

Brush the braid gently with the beaten egg and sprinkle with the seeds, if using. Bake the braid until it is nicely browned and sounds hollow when tapped on the bottom, 30-55 minutes. Transfer to a wire rack and let cool completely.