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The Perfect Challah Bread

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Servings 2 challahs

Ingredients
  

For the Dough

  • 4 tsp Instant yeast I like Fleischmann’s quick rise-instant yeast
  • 2 pounds (about 7 cups) unbleached all-purpose flour plus more to sprinkle on the counter as you knead the dough
  • ½ cup warm water (120ºF)
  • 7 large eggs room temperature
  • ½ cup  Mazola corn oil
  • ½ cup honey
  • 1 tbsp kosher salt I use Diamond Crystal

For the Glaze

  • One egg lightly beaten
  • Sesame or poppy seeds or both
  • A sprinkle of flaked sea salt Maldon Salt is best

Instructions
 

Make the Sponge

  • In a large bowl (I like clay), mix ⅔ of a cup of the measured flour with the yeast, add the warm water, whisk to mix and let this mixture rest covered with a towel or plastic wrap for about 10-15 minutes. It will puff up and become spongy looking. This is called a sponge.

Make the Dough

  • Add the oil, eggs, honey, and salt; stir until well combined, the sponge will remain lumpy. I use a wooden spoon for this.Add the remaining flour; mix the dough in the bowl until the ingredients are combined, the dough will be very shaggy.

Knead the Dough

  • Turn the dough out onto your work surface; knead until the dough is very smooth, about 2 minutes. The dough will feel very tough and difficult to knead. If it is soft and sticky add a little more flour until the dough is firm. Transfer the dough to a warm, clean, large bowl, cover with a towel over the top and place in a warm cozy area of your kitchen. See note at bottom.
  • Let the dough rise until it has doubled in size, it will take about 1½ – 2 hours.
  • Line a baking sheet with parchment paper.
  • Cut your dough in 2 equal size pieces, for 2 loaves.
  • Shape your dough (see dough shaping instructions @deliciousdishcooking ). Transfer the loaf to the prepared baking sheet. Repeat with the second piece. Cover loosely with a towel, let rise again for 1¼ -2 hours.
  • Preheat the oven to 325ºF
  • Brush the loaf with the beaten egg, sprinkle with sesame seeds and poppy seeds. Bake for 40-45 minutes or until the bread is golden brown and the underside is dark brown. Let cool on a rack.

Notes

Note: If your kitchen is cold or you want to hurry things along, turn your oven on to 150˚F-200˚Ffor FIVE MINUTES, turn it off, turn the oven light on. This will create a warm environment for the bread to proof. You can let the dough and the braided loaf rise in this cozy environment.  Some ovens have a proof feature, that will keep the oven at 100˚F, perfect temp for rising the dough and the braided loaves.