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In large bowl, sprinkle yeast over warm water and allow to soften.
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Add egg, egg yolks, oil, sugar, 4 cups flour, and salt.
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Stir until dough comes away from sides of bowl.
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Turn out onto lightly floured work surface and knead, adding more flour 1/4 cup at a time if dough is sticky or very soft.
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Dough should be firm.
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Knead until dough is smooth and elastic and gluten is well
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developed (10 to 15 minutes).
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When you push down, the dough should feel firm and push back.
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Rising: Transfer to oiled bowl, turn to coat, and let rise, covered, until approximately tripled in volume (30 to 40 minutes).
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When fully risen, an indentation made with a finger pushed down into the center
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of the dough should remain and not recede.
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Punch down dough, cut in half, cover, and allow to rise 15 minutes.
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Shaping: Punch down again and, on a very lightly floured work surface, divide in half.
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Shape as desired.
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(See Challah shapes, at left.)
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Brush
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with egg wash. Cover completely, but do not let excess egg drip into the crevices.
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Allow egg wash to air-dry, then brush with egg wash a
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second time.
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Sprinkle with poppy seeds or sesame seeds if desired.
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If you are making a braided or coiled challah, transfer to cornmeal-dusted baking pan.
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If making a pan challah, place in well-greased pan.
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Place in a warm, draft-free area, preferably enclosed, cover, and allow to rise until doubled in size.
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Baking: Preheat oven to 350 degrees.
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Bake on middle shelf of oven until loaves have a rich mahogany color and emit a hollow sound when
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tapped lightly on the bottom with your fingertips (about 35 minutes).
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If top begins to brown excessively and bottom is raw, cover with a
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sheet of parchment paper or aluminum foil that has been creased down the center to form a tent.
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If there is a white line visible between the braids, continue baking until it disappears.
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To test for doneness, press lightly between the braids on the highest part of the bread; it should be firm.
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If you feel the creases give when lightly pressed,
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continue baking until they firm up.
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Let cool on a wire rack.
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Challah keeps very well for several days in a plastic bag in a bread box.
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It can be frozen; defrost slowly, preferably wrapped, overnight in the
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refrigerator
