Challah

Ingredients:

• 5 large eggs

• 2 packages (1/4 ounce) of active dry yeast

• 1/2 cup of sugar

• 1 heaping tsp of kosher salt

• 7 cups of bread flour; plus some extra for dusting (you can use AP flour, but I promise, the bread flour will make the difference)

• 1/2 cup of canola oil; plus some extra for greasing the bowl

• 1 3/4 cups of lukewarm water

• Flaky sea salt or whatever type of seasoning you like (sesame seeds, “Everything but the Bagel” seasoning, poppy seeds, etc.)

In the mixing bowl attached to a stand mixer, whisk the yeast, sugar, salt and lukewarm water. Let the yeast mixture sit for 5 - 10 minutes.

In another, small bowl, beat 4 eggs together and set aside..

Using the dough hook attachment on a stand mixer (or, if you are brave and strong, a wooden spoon), add 2 cups of flour into the yeast slurry. Add the oil, beaten eggs and water and mix.

Slowly mix in the remaining 5 cups of flour, mixing in 1 cup at a time until fully mixed together. When the the dough is no longer wet and sticky, transfer the dough to a floured work top.

Knead the dough by folding it back over on itself until the dough is silky, shiny and soft. Sprinkle more flour as you continue to work the dough so that it doesn’t get sticky.

Form the dough into a ball and coat the sides of a clean mixing bowl with a tiny bit of vegetable oil. Place the dough ball in the bowl, and cover with a kitchen towel. Let rise for at least an hour, or until the dough doubles in size. (Note: If you are going to let the dough rise overnight, keep the covered bowl in the oven, on a baking sheet, not in the refrigerator.)

In the mean time, line two baking sheets with parchment paper and set those aside for later.

Once your dough has risen, flour a clean work surface. Split your dough into two big sections (this will make two large challahs, so feel free to make four smaller ones, if you prefer). Split the dough into as many sections you want to braid. I usually do a six strand braid, so I split the dough into six sections. Braid your challahs (in whatever way you want) and place the braided challah on the lined baking sheet.

Let the challah rise, covered with a clean kitchen towel, on the counter once more for about another hour, or until you are ready to bake. (You can let it rise all day if you make the dough in the morning - which is my preferred way to prep this).

Preheat the oven to 350F.

Prepare an egg wash with the remaining one egg by beating it in a small bowl and brushing it on top of your braided dough. Sprinkle with salt, poppy/sesame seeds, or whatever topping you prefer.

Bake for about 20-30 minutes or until golden brown. Do not over bake or the challah will come out dry.

Sweet Challah:

Using this dough batter as a base, you can make many flavors of challah! For Rosh Hashana, mix in raisins, sugar and cinnamon. For a sweet challah, mix in mini chocolate chips! You can even mix in sprinkles for a rainbow challah.