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1
Into large bowl, measure 2 cups of the flour.
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2
Set aside.
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3
Into a blender jar,.
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4
Pour the water, yeast, and remaining cup of flour.
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5
Cover and blend at low speed.
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6
Uncover and continue blending while adding the oil, sugar, large egg, and salt.
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7
Blend until mixture is smooth.
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8
Pour batter over the reserved flour.
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9
Mix thoroughly with a spoon until a ball of dough forms.
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10
Place in a lightly greased bowl turning to grease all sides.
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11
Cover and let rise in a warm draft-free place for 1 1/2 hours or until doubled in bulk.
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12
Stir down.
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13
Shape the dough into challas, braided or unbraided.
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14
To shape into 2 small braided challas, divide the dough in half.
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15
Divide each part into 3 equal parts.
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16
Roll each part into a long coil of even thickness.
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17
Pinch together the tops of all 3 pieces.
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18
Start to braid by taking the outer right strip and crossing it over the center strip, bringing it to the center.
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19
Then take the outer left strip and cross it over the middle strip, bringing it to the center.
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20
Repeat the procedure by alternately bringing the right strip to the center until all are braided.
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21
Pinch the ends together.
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22
Tuck the ends in carefully.
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23
Transfer the bread to a greased loaf pan, 9 5/8 x 5 1/2 x 2 3/4 inches.
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24
Repeat with remaining dough.
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25
If you choose to make one large challah, use a 9 x 13 x 2-inch baking pan.
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26
For a round challah, shape the dough round with your cupped hands.
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27
Place in greased 9-inch pan (round).
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28
Cover and let rise in a warm place until doubled in bulk, about 1 hour.
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29
Preheat oven to 375 degrees F.
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30
Beat the remaining egg with the tablespoon of water just to blend.
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31
Brush the top of the breads with the egg wash. Sprinkle sesame or poppy seeds if desired.
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32
Bake for about 40 minutes, until breads are well browned and sound hollowed when tapped with knife handle or spoon.
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33
Remove to racks to cool.
