Challah (Egg Bread)

I've been learning over the past few months how to do Friday night Shabbat dinners.  So every Friday, I go to a different store to get a loaf of challah bread so we can find which kind we like the best.  We haven't loved any of them yet.  I keep saying how I need to learn to just make it, so today is the day.  Last Friday we had some people over, so I was too embarrassed to present them with my first time bread maker loaf of challah.  But tonight it's just us so I'll give it a try.  (I have a spare loaf in the freezer just in case this ends badly.) 

I thought that I'd write about it while making it since it takes a bit of time.  I have to admit that I've never made a loaf of bread in my life.  I once attempted to make homemade soft pretzels, thats kind of the same thing as bread I guess, but they tasted like a brick of yeast and salt and weren't even that pretty.  So don't judge if this turns out like my pretzels.  I'll show you what I've done so far.  

So I mixed everything like I was supposed to, covered it for 1 hour under a towel and let it rise.  But I think it got smaller.  Seriously. Well, it got wider, but I think that's because the top just flattened.  Now Im supposed to take off the towel and punch it down and let it double in size.  I don't think it's that good of a sign when literally punch the dough ball and it hurts your hand.  It was really hard.  

I seperated the dough into 3 parts and braided it.  I brushed it with some egg yolks and put it in the oven.  Now I cross my fingers. 

OMG it totally worked!  

Challah (Egg Bread)

Adapted from The Art of Jewish Cooking

1 cake or package yeast (1/4 tsp.)

2 tsp. sugar

1 1/4 cups lukewarm water

4 1/2 cups sifted flour

2 tsp. salt

2 eggs

2 Tlbs. vegetable oil

1 egg yolk

4 Tlbs. poppy seeds (optional)

Combine the yeast, sugar and 1/4 cup lukewarm water.  Let stand for 5 minutes. 

Sift flour and salt into a bowl.  Make a well in the center and drop the eggs, oil and remaining water and the yeast mixture into it.  Work into the flour.  Knead on a floured surface until smooth and elastic.  Place in a bowl and brush the top with a little oil.  Cover with a towel, set in a warm place and let rose for 1 hour. 

Punch down and cover again and let ruse until it doubles in bulk.  

Divide the dough into 3 equal parts.  Between lightly floured hands, roll the dough into 3 strips of even length. Braid them together and place in a baking pan.  Cover with a towel and let rise until it doubles in bulk.  Brush with egg yolk and sprinkle with poppy seeds (if using). 

Bake in a 375 degree oven for 45 minutes of until browned. 

Makes 1 very large challah.  If you wish, divide the dough into 6 parts and make 2 loaves.