EF Recipes

1/3 cup warm water
1 pkg yeast or 1 Tablespoon dry yeast
1 teaspoon sugar
4 1/2 cups bread flour ( — or 20 ounces)
3 Tablespoons sugar
2 teaspoons salt
1/3 cup oil
2 eggs — plus water to make 1 cup total
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GLAZE:
1 egg
1 pinch salt
1 teaspoon water
sesame seeds

Stir together the sugar, yeast and water. Let stand for 5 to 10 minutes to proof.

Fit dough blade into processor workbowl. Add flour, salt and remaining sugar. Pulse to combine. Break eggs into 2-cup measure, then add cold water to the 1 cup line. Add the oil. Stir to break up the eggs.

Turn machine on and pour the yeast mixture in first, then continue running the machine as you pour in the water-egg-oil mixture in a steady stream. Mix until dough forms a ball and cleans the side of the bowl. Challah dough should be quite soft–almost clinging to the sides of the bowl, but not really sticking. (If it is sticking, add flour as machine runs, by the tablespoons until the ball will revolve.) Continue processing for 60 seconds to knead dough.

Remove dough to an oiled bowl or a 1-gallon zip type bag. Close the dough in. Let rise in warm place until doubled. (Time varies from 45 minutes to 1 1/2 hours.)

Spray an area of your counter top. Empty dough out gently and form into a long narrow shape about 15-18 inches long. (Don’t purposely try to deflate the dough–it will be more compliant if you just work with it. It will naturally deflate as you do.) Place the dough on an oiled baking sheet. With knife or scissors, cut dough into 3 long pieces for braiding. Start braiding in the middle and go to the one end, being careful not to stretch the dough, then go back to middle and braid to the other end. Pinch the 3 ends together at both ends of the loaf and tuck under any stray pieces.

Cover loaf loosely with oiled plastic wrap and set aside to rise until doubled.

Preheat oven to 375F before dough has fully doubled.

Whisk glaze together and brush on loaf. Sprinkle with seeds. Bake in lower third of oven for 20 minutes, then lower temperature to 350F and bake for 10-15 minutes longer, until loaf is golden. Cool on rack.