Challah

By anonsouthernbell

Ingredients

• Sponge:
• 1 c (4 1/2 oz) unbleached all-purpose flour
• 1 c water
• 2 tea instant yeast
• Dough:
• 3 1/2 c (14 3/4 oz) flour
• 1 3/4 tea salt
• 1/3 c (2 3/8 oz) sugar
• 1/4 c (1 3/4 oz) vegetable oil
• 2 large eggs plus 1 yolk (save the white for the wash)
• Wash:
• 1 egg white
• 1 tea sugar
• 1 tabl water
• poppy seeds (optional)

Details

Servings 16

Preparation

Step 1

To make the sponge: Mix the flour, water and yeast together in a large bowl and let it sit for about 45 minutes.

Dough:
Add the dough ingredients to the starter mix and knead together, until a smooth, supple dough is formed. Place the dough in a greased bowl, turning it over once to coat it lightly with oil. cover and let rise for 1 1/2 hours or until it has doubled in size.

To shape the dough:
Turn the dough onto a lightly floured surface and fold it over 1x or 2x to gently deflate it. Divide the dough into 3 or 4 pieces, depending on what kind of braid you want to make. Roll each into a log; if you've got 3 pieces about 24 in ea or for 4 pieces about 18 in ea. On a slightly greased or parchment-lined baking sheet, braid a 4 strand braid.

To make the wash: Mix together the wash ingredients and brush the loaf w/this mixture saving some for a second wash. Cover the loaf w/lightly greased plastic wrap and let it rise for 45 min to 1 hour, until it's almost doubled in size.

Preheat the oven to 375F. Brush the loaf w/the remaining egg wash, sprinkle w/poppy seeds if desired and bake for 35-40 min until the challah is lightly browned. Remove it from the oven and let it cool completely before slicing.