Famous Challah (from Food.com via Diana)

Ingredients

Challah

3 1/2 cups all-purpose flour, plus

3 1/2 cups all-purpose flour for kneeding

2 (1/4 ounce) package dry yeast

1 egg, beaten

1/2 cup vegetable oil

1 tablespoon salt

1/2 cup sugar

2 cups warm water ( 80 -90)

Glaze

1 egg, beaten

poppy seeds (optional) or sesame seeds (optional)

Directions

1. First measure out all your ingredients.
2. Now from the 1/2 of cup sugar take 1 tablespoon of the sugar & combine it with the yeast& warm water (you know you have the right temperature of warm water when it's the same temperature as the inside of your wrist).
3. I let my mixer bowl which is metal (kitchen aid) sit in a hot water bath while the yeast dissolves, 10 minutes.
4. After the yeast has dissolved (it's nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour.
5. Mix well (I use the bread hook).
6. Add egg (already beaten) & oil.
7. Slowly start mixing in most of the remaining 3 1/2 cups of flour.
8. The dough will become quite thick.
9. When the dough pulls away from the sides of the bowl, turn it onto a floured surface& knead for approximately 10 minute.
10. Add only enough additional flour to make dough manageable.
11. Knead until dough has acquired a "life of its own"; it should be smooth & elastic, springing back when pressed lightly with your fingertip.
12. Place dough into a large oiled bowl turning the dough once so its oiled on all sides.
13. Cover with a damp towel & let rise in a warm place for 2 hours, punching down in 4-5 places every 20 minutes.
14. Now, I always write down what time I started so I don't forget when the 2 hours are up & set a timer every 20 minutes. (In the summer I let the dough rise on my balcony & in the winter in front of my oven where something is always baking, turning it every time I punch down the dough).
15. After the 2 hours, turn your dough onto your working surface.
16. Now comes the forming part.
17. For Shabbos I always make a 2 level braided challah which looks great & is really easy.
18. Prepare your baking sheet lining it with parchment paper.
19. Preheat oven to 275°F. (Corrected 10/24/2016 by Diana)
20. First, take a large knife & cut the dough in half.
21. Next, from each 1/2 now cut off a third & place the 2 thirds on the side.
22. Now, from the first half (where you've removed a third) divide the remaining dough into approximately equal thirds.
23. Roll each third out till its about 10-12 inches (I'm guessing I never measured it) & braid all 3 roll together pinching the top & bottom half together& turning them slightly under.
24. Place on baking sheet.
25. Repeat the same for other half.
26. Now take the first third you removed earlier& divide in 3, braid just like you did before& place on top of the already braided challah.
27. Repeat same for other third.
28. Now let the challah rise for 1/2 an hour.
29. After the challah has risen glaze with beaten egg & add mohn or sesame if you wish.
30. Almost done!
31. Put in preheated oven & let bake for exactly 25 minutes!
32. Turn off oven & leave Challahs in for exactly another 10 minutes!
33. Remove from oven.
34. Enjoy--you deserve every compliment you get!

COMMENTS

Takes about 3.5 hours, makes 2 Challahs