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1
This recipe works best in a big mixer, but can be done by hand.
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2
I've never tried it in a bread machine.
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3
In a separate bowl, proof yeast by mixing with with 3/4 cup of warm water (follow temperature guide on package) and 1T sugar.
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It should double in size.
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5
While yeast is proofing, put dry ingredients into mixing bowl.
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6
Wait for the yeast to be ready to add eggs, oil, 1 C warm water, and the yeast mixture.
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7
Mix on lowest setting for about a minute then increase slightly to reccommended setting for bread.
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8
Mix for 10- 15 minutes adding flour if needed.
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9
Dough should be sticky, but pull away from sides of bowl.
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10
Leave dough in the same bowl to rise, and cover with a damp cloth.
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11
Keep it someplace warm, I like to run the dishwasher at the same time and put the bowl on top.
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12
Let it rise for 1 1/2- 2 hours, until double in size.
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13
When dough is doubled, turn it out onto a floured surface and knead by hand a little.
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14
Oil 2 large loaf pans well, this bread tends to stick.
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15
divide the dough in half.
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16
You can braid it like traditional challah, or just form into a loaf shape and put it into the pan.
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17
To braid it divide each half into three pieces and roll each into a rope.
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Pinch the ends of three ropes together and alternate crossing the sides over the middle.
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Pinch the ends together and place in loaf pan.
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Brush the top with a beaten egg.
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21
You can also top with sesame or poppy seeds.
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22
Bake for 1/2- 3/4 hour at 350 degrees.
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23
Bread should be medium brown and should sound hollow when tapped on the bottom.
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Let cool on a cake rack.
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25
This challah freezes very well if wrapped tightly.
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26
It tastes great warm.
