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1
For the sponge starter: Add the sugar and yeast to the warm water.
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2
Mix to dissolve.
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3
Add about 1/2 cup of the bread flour and mix vigorously with a wire whisk.
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4
The mixture should look like a thick pancake batter.
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5
Cover with plastic or a plate and leave to ferment in a warm room temperature place for about an hour.
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6
This sponge will give the challah a rich flavor and will extend its shelf life.
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7
Add the remaining 1 1/2 cups bread flour, the semolina flour and salt into a mixer bowl.
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8
Add the sponge starter, oil, honey, yolks and egg.
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9
Mix on low speed with the dough hook until the ingredients seem to come together.
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10
Then switch to medium speed and knead to develop the gluten, 5 to 7 minutes.
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11
The dough should be smooth and satiny, and have a nice stretch.
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12
Shape the dough into a ball and place it back in the mixer bowl.
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13
Sprinkle a bit of olive oil and turn the dough so it's lightly coated.
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14
Cover with plastic or a plate and let rise in a warm area until doubled, about 1 1/2 hours.
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15
To test, lightly poke a finger in the dough.
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16
It should be relaxed and not pull back to shape immediately.
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17
Turn the dough onto a lightly floured counter and fold it over upon itself few times to redistribute the yeast.
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18
If using, sprinkle the raisins onto the dough and press them into it.
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19
Divide into desired number of braids (3, 4 or 6) and roll each braid to elongate.
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20
Braid the strands to a long loaf or a round shape and place on a baking tray lined with parchment paper.
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21
Brush the braided loaf with the egg wash and let rise until doubled in size, about 1 1/2 hours.
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22
Preheat the oven to 450 degrees F as the challah rises.
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23
Reapply the egg wash and, if using, sprinkle the seeds before placing the tray with the challah in the oven.
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24
Lower the oven temperature to 350 degrees F and bake until golden, 30 to 35 minutes.
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25
The challah will develop a deep brown and shiny crust, and will sound hollow when tapped on the underside.
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26
Cool on a rack.
