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1
Stir together the flour, sugar, salt, and yeast in a mixing bowl (or in the bowl of an electric mixer).
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2
In a separate bowl, whisk together the oil, eggs and yolks, and 3/4 cup plus 2 tablespoons water.
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3
Pour the egg mixture into the flour mixture.
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4
Mix with a spoon (or on low speed with the paddle attachment) until all the ingredients gather and form a ball.
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5
Add the remaining water, if needed.
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6
Sprinkle flour on the counter, transfer the dough to the counter, and knead for about 10 minutes (or mix at medium-low speed for 6 minutes with the dough hook), sprinkling in more flour if needed to make a soft, supple, but not sticky dough.
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7
The dough should pass the windowpane test (page 58) and register approximately 80F.
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8
Lightly oil a large bowl.
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9
Form the dough into a boule, as shown on page 72, and transfer into the bowl, rolling it around to coat it with oil.
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10
Cover the bowl with plastic wrap.
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11
Ferment for 1 hour at room temperature.
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12
Remove the dough from the bowl and knead for 2 minutes to degas.
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13
Re-form it into a ball, return the ball to the bowl, cover with plastic wrap, and ferment for an additional hour.
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14
It should be at least 1 1/2 times its original size.
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15
Remove the dough from the bowl and divide it into 3 equal pieces for 1 large loaf, or 6 pieces for 2 loaves.
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16
(Or, for a celebration challah, divide it into 3 equal pieces and combine 2 of those pieces and form them into 1 large dough.
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17
Take this larger piece and divide it into 3 equal pieces.
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18
Take the smaller dough and divide it into 3 pieces as well; in the end, you will have 3 large pieces and 3 small pieces.)
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19
Regardless of the size of the loaves you decide to make, form each of the pieces into a boule, as shown on page 72, cover them with a towel, and let them rest on the counter for 10 minutes.
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20
Roll out the pieces into strands, each the same length, thicker in the middle and slightly tapered toward the ends.
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21
Braid them using the 3-braid method shown on page 84.
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22
(If making the celebration challah, lay the smaller braid on top of the larger braid, gently pressing the smaller braid onto the larger to adhere.)
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23
Line a sheet pan with baking parchment and transfer the loaf or loaves to the pan.
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24
Brush the loaves with the egg wash. Mist the loaves with spray oil and cover loosely with plastic wrap or place the pan in a food-grade plastic bag.
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25
Proof at room temperature for 60 to 75 minutes, or until the dough has grown to 1 1/2 times its original size.
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26
Preheat the oven to 350F (325F for the celebration challah) with the oven rack on the middle shelf.
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27
Brush again with egg wash and sprinkle sesame seeds on top.
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28
Bake for 20 minutes.
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29
Rotate the pan 180 degrees and continue baking for 20 to 45 minutes, depending on the size of the loaf.
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30
The bread should be a rich golden brown and register 190F in the center.
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31
When done, transfer the bread to a rack and cool for at least 1 hour before slicing or serving.
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32
Enriched, standard dough; direct method; commercial yeast
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33
10 to 15 minutes mixing; 3 1/2 hours fermentation, shaping, and proofing; 20 to 45 minutes baking, depending on size
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34
A double-braided celebration or festival challah is often made for weddings and Bar and Bat Mitzvahs.
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35
This double-decker version, with a smaller braid laminated to the top of the larger loaf, makes a very dramatic centerpiece.
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36
One of the people who tested this recipe, Ellen Fenster, reminded me that the braided dough also can be curled into a round loaf, especially for Rosh Hashanah, the Jewish New Year.
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37
The round shape symbolizes that the world has no beginning and no end; the three strands symbolize truth, peace, and beauty; and the spiral coil indicates the ascent to God.
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38
It is also customary to sweeten the loaf with additional sugar (you can double it) as a sign of beginning the New Year in a sweet way.
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39
Ellen told me that garnishing the loaves with seeds, such as poppy or sesame, symbolizes the falling of manna from heaven, and the covering of the challah with a cloth as it is served at the Sabbath meal represents the heavenly dew that protects the manna.
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40
Thank you, Ellen!
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41
Challah %
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42
Bread flour: 100%
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43
Sugar: 5.5%
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44
Salt: 1.4%
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45
Instant yeast: .85%
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46
Oil: 5.5%
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47
Eggs: 18%
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48
Egg yolks: 7%
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49
Water: (approx.)
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50
45%
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51
Total: 183.25%
