CHALLA (EGG BREAD)
INGREDIENTS:
1 1/2 packages active dry yeast (1.5 tablespoons)
1 Tablesppon plus 1/2 cup sugar
1/2 cup olive or vegetable oil (plus more for greasing the bowl)
5 large eggs
1 Tablespoon salt
8 to 8.5 cups all purpose flour
1/2 cup raisins per challah. (if used, plump in hot water and drain.)
Poppy or Sesame seeds for sprinkling
PROCEDURES:
1. In a large bowl, dissolve yeast and 1 Tablespoon sugar in 1 3/4 cups lukewarm water.
2. Whisk oil into yeast mixture and beat in 4 eggs, one at a time, with the remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can use a mixer with a dough hook for both mixing and kneading, but be careful if using a standard size KitchenAid(tm) as this is a lot of dough.
3. Turn dough onto a floured survace and knead until smooth. Clean out the bowl and grease it, then return dough to bowl. Cover with plastic wrap and let rise in a warm place for about an hour or until almost doubled in size. Deflate dough, cover and let rise again in a warm place for another 30 minutes.
4. Knead the raisins into the dough before shaping the loaves.
5. To make a 6-braid Challah, either straight or circular, take half the dough and form into 6 equal balls. Using your hands, roll each ball into a strand about a foot long and 1.5 inches wide. Place the six strands in a row, running parellet to each other. Pinch the tops together. Move the right outsidestrand left over two strands. Move the second strand from the left over to the far right. Take the left outside strand and move to over the two to the right. Move the second strand from the right over to the far left. Start over again with the right outside strand. Continue until all strands are braided. For a straight loaf, tuck the ends under to make a neat loaf. For a circular loaf, twist into a cricel, pinching the ends together. Make a second loaf the same way.
6. Place the braided loaves on a greased cookie sheet with at least 2 inches between to allow for spreading.
7. Beat the remaining egg and brush on loaves. Either freeze breads or let rise an additional hour.
8. If baking immediately, preheat oven to 375F (190C/Gas Mark 5) and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.
9. Bake in the middle of the oven for 30 to 40 minutes, or until golden. Internal temperature if using an instant read thermometer should be 190F (87-88C). Cool the loaves on a rack.
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