Jenny Soltz's Challah Bread

This is a fairly good challah recipe from Bonnie Stern's 'Friday Night Dinners.'

One thing I do differently is brush the challah with egg wash BEFORE proofing - otherwise you risk deforming it. It's also good to rotate the challah a few times while baking, to get an even golden crust.

"You can sprinkle the unbaked challah with poppy seeds, sesame seeds, salt, streusel topping or, my new favorite, za'atar but it is also great just glazed with beaten egg. Braid the bread in three, four or six strands, make one huge loaf, two regular loaves or small loaves or buns. The smaller the loaves, the less time they will take to bake.

• 1 tsp granulated sugar
• 1 1/2 cups warm water, divided
• 2 tbsp dry active yeast
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1 tbsp kosher salt
• 4 eggs, lightly beaten
• 5 to 7 cups all-purpose flour

1. In a large bowl, dissolve 1 tsp sugar in 1/2 cup warm water (about 110F/ 43C) and sprinkle yeast over top. Let stand for 10 minutes, or until yeast bubbles up and mixture doubles in volume.
2. Meanwhile, in a separate bowl, combine remaining 1 cup warm water with oil, 1/2 cup sugar and salt.
3. Reserve 2 tbsp beaten eggs for glaze. Add remaining eggs to liquid.
4. Stir down yeast and stir into egg mixture.
5. Gradually stir in enough flour to make a soft, moist dough that is not too sticky. On a floured surface, knead dough, adding flour as necessary to form a soft dough. Knead for about 10 minutes by hand. Add extra flour very gradually. It is always better to have a moist dough than a dry one. (This can be done in a mixer. Knead only for 5 minutes and be extra careful not to add too much flour.)
6. Place dough in an oiled bowl and turn to coat with oil. Cover bowl with plastic wrap and then with a tea towel. Set in a warm place and let rise until doubled - about 1 hour.
7. Punch dough down and divide in half. Divide each half into three strands and roll into ropes about 14 inches long. Braid three strands together and turn ends under. Place braided loaves on two parchment-lined baking sheets. Cover loosely with oiled plastic wrap and let rise for 1 hour, or until doubled.
8. Brush challahs gently with reserved egg mixture. Bake in a preheated 350F oven for 25 to 30 minutes, or until a meat thermometer inserted into bread reads 195F (90C). Cool on a rack."