Challah

This is the first yeast bread I ever successfully made. Not sure why it worked and not others, but I find it to be a very flexible bread; maybe it is the large amount of eggs. It can be made of all whole wheat, but then the amount of yeast needs to almost be doubled, and it then is often a bit dry. I find it works best if half white/white whole wheat and half whole wheat. Stone ground whole wheat is too heavy. I don't believe in slicing this bread - it's designed for ripping off pieces to eat. It's one of my favorites to serve with soup. This is my modified recipe from Joy Of Cooking.

Ingredients:
1 package dry active yeast
1/2 cup warm water
1/2 cup white whole wheat flour
2 large eggs, lightly beaten
2 large egg yokes, lightly beaten
3 tbsp olive oil
3 tbsp honey
1 1/2 tsp salt
2 1/2 cups flour (1 cup white/white whole wheat, 1 1/2 cup whole wheat)

(optional)
2 large egg whites
course sea salt, sesame seeds, poppy seeds for garnish


Directions:
Combine yeast and water in bowl. Let sit until yeast dissolves and starts to bubble - about 5 minutes.

Add 1/2 cup flour, eggs, egg yokes, honey, and salt and mix until well blended.

Gradually stir in remaining flour until a dough forms. It should clear the sides of the bowl, but still slightly sticky to the touch (but should not stick to your hands).

Turn dough on to a lightly floured surface and kneed for 8-10 minutes, until it is soft and subtle. Form into ball. Place in lightly oiled bowl. Turn to coat. Cover with plastic or slightly damp kitchen towel. Let rise in warm place for 1 1/2 to 2 hours, until doubled in size.

Once this rise is complete, you can punch it down, knead slightly and refrigerate overnight. the following day, take it out and let sit in warm place for an hour before working it. I find that this bread doesn't work as well if refrigerated, but when it does work it has a much richer flavor.

If not refrigerated, punch down and kneed for one minute. Oil, cover, and let rise again for 2-4 hours, until doubled in size.

Divide the dough into 3-4 balls (depending on what type of braid you will make), coat lightly with oil, cover, and let sit for 15 minutes.

Take each ball and roll them into long ropes about 1 inch in diameter (think play-do!). they should be 12-16 inches long. Lightly coat each rope with flour. Pinch ends together (I often moisten the ends with a little water to help them stick). Braid. Pinch together and fold tails under. Coat lightly with oil and then dust with flour. If you will use a baking stone, make sure the bread is rising on a well floured surface. If you will bake on a baking sheet, place it on a bed of cornmeal on the baking sheet.

Cover and let rise until not quite doubled, about 1 hour.

Preheat oven to 375F.

Once risen you can brush the loaf with egg whites and sprinkle with salt, sesame seeds, or poppy seeds. Bake until golden brown, 30-35 minutes. when done it will sound hollow when tapped on the bottom. Let cool on rack.