Traditional Challah

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   Oven Temperature: 350F

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   Early in the morning or the night ahead, make the sponge.

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   In a mixer bowl or other large bowl, place the flour, yeast, water, honey, and eggs.

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   Whisk until very smooth to incorporate air, about 2 minutes.

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   The sponge will be the consistency of a very thick batter.

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   Scrape down the sides of the bowl and set aside, covered with plastic wrap.

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   Combine the ingredients for the flour mixture and add to the sponge.

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   Whisk the flour and the yeast.

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   Then whisk in the salt (this keeps the yeast from coming in direct contact with the salt, which would kill it).

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    Sprinkle this mixture on top of the sponge.

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    Cover it tightly with plastic wrap and let it stand for 1 to 4 hours at room temperature.

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    (During this time, the sponge will bubble through the flour mixture in places; this is fine.)

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    Mix the dough.

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    Mixer Method:

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    Add the eggs, oil, honey, and vinegar.

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    With the dough hook, beat on medium speed (#4 if using a KitchenAid) for about 5 minutes or until the dough is smooth and shiny.

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    Lightly sprinkle some of the flour for kneading onto a counter and scrape the dough onto it.

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    Knead the dough, adding a little flour if necessary so that it is just barely tacky (sticky).

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    (The dough will weigh about 3 pound, 5 ounces/ 1504 grams.)

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    Hand Method:

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    Add the eggs, oil, honey, and vinegar.

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    With a wooden spoon or your hand, stir the mixture until the flour is moistened.

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    Knead the dough in the bowl until it comes together, then scrape it onto a floured counter.

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    knead the dough for 5 minutes, just to begin to develop the gluten structure, adding as little of the extra flour as possible.

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    Use a bench scraper to scrape the dough and gather it together as you knead it.

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    At this point, it will be very sticky.

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    Cover it with the inverted bowl and allow it to rest for 20 minutes.

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    (This rest will make the dough less sticky and easier to handle.)

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    Knead the dough for 5 minutes or until it is very elastic and bounces back when pressed with a fingertip.

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    Add a little more flour if necessary so that it is just barely tacky (sticky).

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    (The dough will weigh about 3 pound, 5 ounces/ 1504 grams.)

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    Both Methods:

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    Let the dough rise.

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    On a lightly floured countertop, round the dough into a ball.

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    Place the dough in a 4-quart dough-rising container or bowl, lightly greased with cooking spray or oil.

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    Push down the dough and lightly spray or oil the top.

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    Cover the container with a lid or plastic wrap.

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    With a piece of tape, mark the side of the container at approximately where double the height of the dough would be.

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    Allow the dough to rise (ideally at 758F to 80F) until it has doubled, 1 to 2 hours.

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    Gently deflate the dough by pushing it down and give it a business letter turn.

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    Return the dough to the container.

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    oil the surface again, cover, and mark where double the height would now be.

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    (It will fill the container fuller than before because it is puffier with air.)

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    Allow to rise a second time until doubled, about 45 minutes to an hour, or refrigerate it overnight.

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    Flatten the dough by pressing down on it gently, so as not to activate the gluten, making it stretchy.

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    Three-Braided Challah:

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    Divide the dough into 3 equal pieces.

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    Cover with plastic wrap and allow to rest for 10 minutes.

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    One at a time, roll each piece of dough under your palms into as long a rope as possible, at least 13 inches.

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    (Keep the rest of the dough covered while you work with each piece.)

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    Lift the rope of the dough up at one end with one hand and use the other hand to pull and stretch it gently downward to form a 15- to 16-inch-long rope, flouring your hands lightly if the dough is sticky.

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    Taper the ends so that they are narrower than the rest of the rope, as this part of the dough tends to bunch up and be too fat.

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    For the most symmetrical braid, start at the middle and braid out to each end, pulling and stretching the dough slightly as you go.

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    Moisten the ends with a little water, pinch the strands together at each end of the braid, and tuck each end under a little, then push the ends in slightly so that the loaf is about 15 inches long and wide in the middle.

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    Place the loaf on the prepared baking sheet.

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    Four-Braided Challah:

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    Divide the dough into 4 equal pieces.

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    Cover with plastic wrap and allow to rest for 10 minutes.

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    One at a time, roll each piece of dough under your palms into as long a rope as possible, at least 13 inches.

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    (Keep the rest of the dough covered while you work with each piece.)

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    Lift the rope of the dough up at one end with one hand and use the other hand to pull and stretch it gently downward to form a 15- to 16-inch-long rope, flouring your hands lightly if the dough is sticky.

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    Taper the ends so that they are narrower than the rest of the rope, as this part of the dough tends to bunch up and be too fat.

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    Lay the ropes side by side on the counter, pinch them together at the tops, and braid them, pulling and stretching the dough slightly as you go.

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    Keep pinching the ends together, as they tend to pull apart as you braid; pull the dough more as you come to the end of the braid so that it comes to more of a point.

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    Pinch the ropes together at the end of the braid.

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    Moisten the pinched ends with the little water to help them hold together during rising, and tuck them under a little at each end, then push the ends in a little so that the loaf is about 12 inches long by 3 inches high.

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    Place the loaf on the prepared baking sheet.

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    Glaze the bread and let it rise.

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    In a small bowl, lightly whisk together the egg and water.

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    Brush the loaf lightly with the glaze, and cover it loosely with greased plastic wrap.

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    Cover the egg glaze and refrigerate it.

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    Allow the loaf to rise (ideally at 75F to 85F) until doubled, about 1 hour.

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    It will be 1 inch longer, 1/2 inch wider, and 3/4 inch higher.

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    Preheat the oven.

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    Preheat the oven to 350F 45 minutes before baking.

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    Have an oven shelf at the lowest level and place a baking stone or baking sheet on it before preheating.

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    Glaze and bake the challah.

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    Remove the plastic wrap and brush the challah all over with the egg glaze, going well into the crevices of the braid.

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    Quickly but gently set the baking sheet on the hot baking stone or hot baking sheet.

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    Bake for 20 minutes.

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    Tent loosely with a large sheet of heavy-duty aluminum foil and continue baking for 25 to 35 minutes or until the bread is deep golden brown and a skewer inserted into the middle comes out clean (an instant-read thermometer inserted into the center will read about 190F).

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    Cool the challah.

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    Remove the pan from the oven and, using a peel or two large pancake turners, transfer the challah to a wire rack to cool completely.

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    Ultimate Full Flavor Variation:

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    For the best flavor development, in Step 2, allow the sponge to ferment for 1 hour at room temperature, then refrigerate it for 8 to 24 hours.

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    If using the hand mixing method, remove it from the refrigerator 1 hour before mixing the dough.

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