Grandma Mary'S Challah (Challah For Lovers Of Crispy Crust)

1. 1

   Dissolve yeast and sugar in water. Allow to proof. Add salt, oil, eggs, and egg white. Mix well. Add flour (I use a stand mixer, but you could use a food processor or make by hand) a cup at a time and knead till you have a soft, not tacky, dough. You may need to add more or less flour, but it's always better to err on the side of adding less than adding too much. Put in large greased bowl, cover, and let rise till doubled, about 1 hour and 45 minutes.

2. 2

   Punch dough down and divide into two parts. Working with one part at a time, divide it into thirds. Roll into balls and then into ropes. Put one rope in front of you on a diagonal, Place the second over it, on the opposite diagonal, forming an X. Put the third in the middle (it should now resemble an asterisk). Braid from each end, and tuck the very last of the ends under. Repeat with second half of dough. Place on silpat-lined or greased baking sheet. Glaze with some of the yolk-water mixture (you'll want to save some to glaze just before baking). Cover and let rise till doubled (about 45 minutes). Very carefully glaze again.

3. 3

   Bake at 350 degrees till well-browned and dough sounds hollow when tapped on bottom, about one hour to one hour and fifteen minutes. If you like not just crispy but super-crispy crust, remove from baking sheet and bake directly on oven rack 5 minutes more. Cool on a baking rack.

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