Challah

Instructions

1. In a small bowl, combine 4 ½ teaspoons of active dry yeast with 2 tablespoons of sugar.

Add 1/3 cup of warm water. Stir and set aside.

In a large bowl or stand mixer, combine 2/3 cup of sugar, 2 teaspoons of salt, 1 cup of boiling water and 1/3 cup of vegetable oil. Stir until the sugar has dissolved.

3. Lightly beat 3 large eggs and 2 additional egg yolks. Add this to the mixture in the large bowl and stir.

4. By now the yeast mixture should be foamy. Add it to the mixture in the large bowl and stir.

5. Add the flour 1 cup at a time. If you have a standard size Kitchenaid mixer, it will not all fit, so at this point you can switch to using a large mixing bowl or, before adding the flour, divide the liquid mixture in half and mix in the flour in two batches using the Kitchenaid.

6. Kneed or mix with the dough hook for 5-7 minutes. Dough should be smooth and elastic and not too sticky.

7. Oil the inside of a large mixing bowl, place the dough inside, cover with plastic wrap and leave in a warm place to rise until it has doubled in size, about 2 hours.

8. Transfer the dough to a floured surface, punch it down, and separate into 12 pieces about the size of golf balls. Roll each piece into a rope with slightly tapered ends, about 10 inches long. Braid into two large challahs and set them in a warm place to rise for 45 minutes to an hour.

9. Preheat the oven to 350°. Brush the challahs with egg. Bake for ~18 minutes, this section of the recipe is missing, are done, they will be nicely browned and the bottom of the loaf will xxxxxen you tap it with your knuckle.