Challah (Braided white bread)

1 cup lukewarm water (110F, 40C)
3 packages (21 g) dry yeast
4 Tbsp (60 ml) sugar
5 to 6 cups (1.25 to 1.5 L) all-purpose flour
2 tsp (10 ml) salt
3 eggs
1/4 cup (60 ml) plus 1 tsp (5 ml) vegetable oil
1 egg yolk combined with 2 Tbsp (30 ml) water

Combine 1/2 cup (125 ml) of the water with the yeast and 1 tsp (5 ml) of
the sugar. Stir to dissolve the yeast and allow to rest in a warm place
for 5 minutes, or until it becomes frothy. In a large mixing bowl combine
4 cups (1 L) of the flour, the remaining sugar, and the salt. Make a well
in the center and add the yeast mixture, the remaining water, the 3 eggs,
and 1/4 cup (60 ml) of the vegetable oil. Gently stir with a wooden spoon
to combine, then beat vigorously until all the flour is absorbed. Add up
to 2 cups (500 ml) more flour until the dough can be gathered into a soft
ball. Place the dough on a lightly floured surface and knead for about 15
minutes until the dough becomes smooth and elastic. Sprinkle as necessary
with additional flour to keep it from sticking. Shape the dough into a
ball and place in a lightly oiled bowl. Cover loosely with a dish towel
and allow to rise in a warm place for about 45 minutes, until the dough
has doubled in volume. Punch the dough down and knead for a few minutes
to deflate completely. Return to the bowl and allow to rise for 15
minutes.

Coat a large baking sheet with the remaining 1 teaspoon (5 ml) vegetable
oil. Traditionally the bread is divided into quarters and braided in
four parts, but this process is impossible for me to describe without the
aid of illustrations. You will achieve acceptable results by dividing it
into three parts, rolling each into a length of about 24 inches (60 cm),
thicker in the middle and tapered at the ends, and braiding them. Pinch
the dough together at both ends and carefully place the loaf on the
baking sheet and let it rise in a warm place for about 30 minutes. Brush
the top with the egg yolk and water mixture and bake in the middle of a
pre-heated 400F (200C) oven for 15 minutes. Reduce the heat to 375F
(180C) and bake an additional 30 to 40 minutes, or until the challah is
crusty and golden brown. Makes one loaf.


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