NYTimes Challah

Makes 2 loaves

Half-recipe amounts are in parentheses

Original link is here


INGREDIENTS

1-1/2 packages active dry yeast = 1-1/2 Tbl (1 pkg or 3/4 Tbl)

1-3/4 cup water (7/8 cup)
1 Tbl plus 1/2 cup sugar (1/4 cup or less)
1/2 cup vegetable oil, more for greasing bowl (1/4 cup)
4 large eggs (2 eggs)
1 Tbl salt (1-1/2 tsp)
8 to 8 ½ cups all-purpose flour (4 cups, plus extra for kneading by hand)
Poppy or sesame seeds for sprinkling (optional)

Egg wash (one egg and 1 Tbl water)

PREPARATION

1. Heat water to 100-110 degrees (depending on if kitchen is warm or cool).

2. In a large oven-safe bowl, place the yeast and only 1 Tbl (1 tsp) of the sugar. 

3. Add the warm water and stir.  (NOTE: This and other recipes says nothing about proofing the yeast, like what happens in Pain au Lait)

4. Whisk oil into yeast, then beat in eggs, one at a time, with remaining sugar and salt. 

5. Gradually add flour. When dough holds together, it is ready for kneading. 

6. Turn oven to lowest setting; set kettle of water to boil.

7. Turn dough onto a floured surface and knead until smooth, about 15 min, adding flour if dough is overly sticky.

7. Clean out bowl and grease it, then return dough to bowl, flip dough over, cover bowl loosely with aluminum foil and a kitchen towel. (NOTE: In case the dough rises exceptionally high, the towel will be protected. And if tempted to use plastic wrap, aluminum foil won't melt in the warm oven.)

8. (In cool, dry conditions) Place hot water in a shallow pan on lowest shelf of warm oven.  Just before placing dough in oven, turn oven off.

9. Let dough rise in a warm place for 1-2 hours, until almost doubled in size. 

10. Punch down dough, cover and let rise again in a warm place for another half-hour.

11. To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.

12. Beat remaining egg for an egg wash and brush it on loaves. Either freeze breads or let rise another hour.

13. If baking immediately, preheat oven to 375 degrees and brush loaves again. If freezing, remove from freezer 5 hours before baking. Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.