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1
Set aside 2 tablespoons of the flour.
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2
Place the remaining flour in the large bowl of an electric mixer fitted with a flat paddle or a dough hook.
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3
Make a well in the center of the flour and pour in 1/4 cup of the warm water.
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4
Sprinkle the yeast over the water and add 1 teaspoon of the sugar.
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5
Using a fork, stir the water, yeast, and sugar together gently, keeping the mixture in the well (dont worry if a little flour becomes incorporated).
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6
Let stand until bubbly, about 10 minutes.
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7
In a separate bowl, beat the eggs, the 1/4 cup oil, the remaining 1/4 cup sugar, and the salt together with a fork.
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8
Add the egg mixture and the remaining 1/4 cup warm water to the flour mixture, and beat on low speed until incorporated.
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9
Then beat on medium speed until smooth and silky, 5 to 10 minutes.
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10
The dough should feel slightly sticky and, to quote Jeffrey Nathan in Adventures in Jewish Cooking, like a babys tush.
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11
If it is too sticky, add the reserved 2 tablespoons flour (or more if necessary), 1 tablespoon at a time, and continue to mix for a few more minutes.
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12
Oil a large bowl and place the ball of dough in it, turning the dough so it is oiled allover.
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13
Cover with a kitchen towel and set aside in a warm place until the dough has almost doubled in bulk, at least 1 hour.
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14
(Now to find a warm place: Mama Hinda used the top of her stove, but she had a pilot light.
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15
My garage on a summers day does the trick for me, but I have also used my oven, preheated at the lowest setting and then turned off.)
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16
When the dough has almost doubled, punch it down and knead it by hand for 1 to 2 minutes, incorporating the raisins, if using.
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17
For a braided challah, separate the dough into three equal portions and roll each portion out to form a strand 1 1/4 to 1 1/2 inches wide and about 12 inches long (lightly flour your work surface only if necessary).
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18
Braid the strands (see Notes).
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19
For a spiral Rosh Hashanah challah, roll the dough into a single rope about 34 inches long.
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20
Beginning at one end, wind the rope from the center of the spiral outward, keeping the center slightly elevated, like a turban.
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21
Tuck the end under.
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22
Lightly grease a baking sheet or, better yet, line it with parchment paper.
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23
Place the shaped dough on the prepared baking sheet, cover it with a slightly dampened cloth, and allow it to rise in a warm place for 1 hour.
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24
Preheat the oven to 375 F.
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25
Brush the top of the loaf with the egg wash, and sprinkle it with poppy seeds, if using.
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26
Bake until the top is brown and the bottom sounds hollow when tapped with your fingers, 25 to 30 minutes.
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27
Transfer the loaf to a wire rack and allow it to cool completely.
