Oh sweet challah of mine

Sweet Egg Challah Bread


So I understand that this is a Jewish bread, and I just love it because its so sweet and delicious, so I had to try it!  This bread almost makes me want to convert! ha!

the amount of pride I feel for this loaf of bread I made is almost insurmountable...making Mason was probably the 1st best thing..this amazing-looking loaf of bread is the 2nd. No lie.




You will need:


1 1/2 packages active dry yeast (1 1/2 tablespoons)
1 tablespoon plus 1/2 cup sugar
1/2 cup olive or vegetable oil, plus more for greasing the bowl
5 large eggs
1 tablespoon salt
4 to 4 1/2 cups all-purpose flour
3 1/2 to 4 cups whole wheat flour
1/2 cup raisins per challah, if using


Directions


1. In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.


2. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (the directions said you can also use a mixer with a dough hook, but I didnt)


3. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 houri did it in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.

4. At this point, you're ready to braid- and trust me, there is NO better way I couldve written this... so these are the instructions I found online, its not that hard, it just looks difficult! 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.


5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.


6. If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.

7. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.


Note: I read that Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.