Challah

A traditional braided Jewish bread, soft and slightly sweet, perfect for holidays or any special occasion.

Ingredients

• 11 oz / 2 1/3 cups flour (unbleached all-purpose flour)
• 1 egg, beaten (plus 1 egg for glazing)
• 1 teaspoon salt
• 1/8 cup sugar, plus 1/4 teaspoon for the yeast mixture
• A little over 1/2 cup lukewarm water
• 1/4 teaspoon vanilla extract
• Scant 1/2 tablespoon dry yeast
• 1/8 cup vegetable oil
• Poppy or sesame seeds (optional, for topping)

Instructions

• Dissolve (scant 1/2 tablespoon) yeast in (1/2 cup) lukewarm water with (1/4 teaspoon) sugar. Beat well and leave for 10 minutes, until it froths.

• In a very large bowl, lightly beat (1) egg. Then add (1 teaspoon) salt, (1/8 cup) sugar, (1/4 teaspoon) vanilla, and (1/8 cup) vegetable oil. Beat again.

• Add the frothy yeast mixture and beat well.

• Add (2 1/3 cups) flour gradually — just enough to make a soft dough that holds together. Mix first with a large spoon, then work it in with your hands.

• Knead until you have a ball of dough that is very smooth and elastic, adding flour if the dough is too sticky. This shouldn't take more than a couple minutes.

• Pour a dribble of oil in the bowl and turn the dough so that it is greased all over. Cover the bowl with a towel and put it in a warm place to rise for 4 hours, or until it has doubled in bulk.

• Over those 4 hours, knead the dough a couple of times every 30 minutes or so.

• After 4 hours or once the dough has risen, divide into 3 pieces.

• To make braided challah with 3 strands: Roll each piece between your palms and pull into long thin ropes about 1 1/4 inches (3 cm) wide. Pinch one end of all the strands together and braid them. Pinch the ends together and tuck them under the loaf.

• Place the loaf on a well-oiled baking sheet, leaving plenty of room to expand. Brush gently with beaten egg (save the remaining egg mixture), then leave to rise for 2 hours. (If you're short on time you can shorten this without dire results.)

• Brush gently again with the beaten egg and sprinkle with poppy or sesame seeds if desired.

• Bake on the middle rack of a preheated 350°F (180°C) oven for 27 minutes or until the loaf is golden-brown. It's done if it sounds hollow when you tap the bottom.

Notes

• The long rising time develops better flavor and texture
• You'll have egg leftover from glazing — scramble it as a snack or use for something else
• Can be frozen after baking and cooled completely
• The braiding takes practice — don't worry if it's not perfect the first time