Famous Challah

Instructions

1. 1

   First measure out all your ingredients.

2. 2

   Now from the 1/2 of cup sugar take 1 tablespoon of the sugar & combine it with the yeast& warm water (you know you have the right temperature of warm water when it's the same temperature as the inside of your wrist).

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   I let my mixer bowl which is metal (kitchen aid) sit in a hot water bath while the yeast dissolves, 10 minutes.

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   After the yeast has dissolved (it's nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour.

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   Mix well (I use the bread hook).

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   Add egg (already beaten) & oil.

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   Slowly start mixing in most of the remaining 3 1/2 cups of flour.

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   The dough will become quite thick.

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   When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minute.

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    Add only enough additional flour to make dough manageable.

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    Knead until dough has acquired a "life of its own"; it should be smooth & elastic, springing back when pressed lightly with your fingertip.

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    Place dough into a large oiled bowl turning the dough once so its oiled on all sides.

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    Cover with a damp towel & let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.

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    Now, I always write down what time I started so I don't forget when the 2 hours are up & set a timer every 20 minutes. (In the summer I let the dough rise on my balcony & in the winter in front of my oven where something is always baking, turning it every time I punch down the dough).

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    After the 2 hours, turn your dough onto your working surface.

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    Now comes the forming part.

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    For Shabbos I always make a 2 level braided challah which looks great & is really easy.

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    Prepare your baking sheet lining it with parchment paper.

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    Preheat oven to 375°F.

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    First, take a large knife & cut the dough in half.

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    Next, from each 1/2 now cut off a third & place the 2 thirds on the side.

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    Now, from the first half (where you've removed a third) divide the remaining dough into approximately equal thirds.

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    Roll each third out till its about 10-12 inches (I'm guessing I never measured it) & braid all 3 roll together pinching the top & bottom half together& turning them slightly under.

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    Place on baking sheet.

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    Repeat the same for other half.

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    Now take the first third you removed earlier& divide in 3, braid just like you did before& place on top of the already braided challah.

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    Repeat same for other third.

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    Now let the challah rise for 1/2 an hour.

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    After the challah has risen glaze with beaten egg & add mohn or sesame if you wish.

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    Almost done!

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    Put in preheated oven & let bake for exactly 25 minutes!

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    Turn off oven & leave Challahs in for exactly another 10 minutes!

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    Remove from oven.

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    Enjoy--you deserve every compliment you get!