master

Challah

lukewarm water (about 110º)

packet (1/4 oz) active dry yeast

sugar

large egg

large egg yolks

honey

canola oil

vanilla extract

salt

to 7c flour

raisins

Dough

cold water

Egg Wash

Oven

Pour 1/4c of the lukewarm water (about 110 degrees) into a large mixing bowl. Add 1 packet of active dry yeast and 1t of sugar to the bowl, whisk to dissolve. Wait 10 minutes. The yeast should be expanded and foamy.

Once the yeast has activated, add remaining 1.25c lukewarm water to the bowl along with the egg, egg yolks, honey, canola oil, vanilla, and salt. Use a whisk to thoroughly blend the ingredients together.

Begin adding the flour to the bowl by half-cupfuls, stirring with a large spoon each time the flour is added. When mixture becomes too thick to stir, use hands to knead.

Continue to add flour and knead until it's smooth, elastic, and not sticky. If using raisins, incorporate as you knead. The amount of flour you will need to achieve this texture varies—only add flour until the dough feels pliable and “right.” Turn the dough out onto a smooth surface and knead a few more times.

Place a saucepan full of water on the stove to boil.

Remove dough from bowl and wash the bowl. Grease the bowl with canola oil, push dough into bottom of bowl, flip over so both sides are slightly moistened by the oil.

Cover bowl with clean damp kitchen towel. Place bowl on middle rack of oven and place saucepan of boiling water below the bowl.

Close the oven but don't turn it on. Let the dough rise for 1 hour.

Take the bowl out and punch down the dough several times. Place back in the oven for another hour.

Take dough out of oven. Flour a smooth surface.

Punch dough down a few times then turn out onto floured surface.

Knead for a few minutes, adding flour as needed to keep dough from feeling sticky.

Braid challah and place on cookie sheet lined with parchment paper.

Prepare egg wash by beating the egg, salt, and water until smooth. Brush a thin layer onto the visible surface of the challah.

Let the braid rise for 30-45 minutes. Dough is ready when you press a finger into the dough and the indentation stays rather than bouncing back.

Put challah in oven and bake for 20 minutes.

Take challah out, coat center of braid with another thin layer of egg wash.

Turn the tray 180º and bake another 20 minutes, keeping an eye on it so it doesn't burn. Once it's browned well, cover with foil and continue cooking if needed. Remove foil for last 2 minutes of baking.

Take challah out of oven. Bread is done when the loaf sounds hollow when tapped.

Let cool on baking sheet or wire cooling rack.