N2 BETH SHALOM CHALLAH

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pour salt [some recipes say to add salt with the flour] and sugar in large bowl - add hot water and stir until sugar is dissolved. Cool to lukewarm (specific temperature should be whatever’s on yeast package, about 110-115°) and then stir in yeast until dissolved and let stand for 5-6 minutes [if no bubbles appear during proofing stage, yeast was probably tired and you should start over]. Add oil and then eggs. Slowly mix in about 4-1/2 cups flour (and salt if not added previously). Knead dough until smooth and elastic and not sticky (about 5 minutes by hand, 3 in mixer with dough hook and then finish by hand) using additional flour as needed.

Step 2

Place in greased bowl, turn dough over to grease both sides, then cover with towel and let rise in warm place (95-100°) until double in size (about an hour).

Step 3

Punch down dough and divide into 1/3 and 2/3 pieces, then split each piece into thirds for 6 pieces total. [Can break off some into ping pong sized balls to make little rolls.] Roll into long strips with hands. Make a large braid with 3 biggest pieces on greased sheet pan (or ungreased parchment or silpat). Braid shorter pieces and set on top of large braid. Make sure ends of each braid are pinched together and folded underneath for neat look. Cover and let rise in warm place (95°) for 20-30 minutes.

Step 4

Coat loaves with egg/water mixture (optional to include ¼ t vanilla with egg wash), sprinkle with sesame or poppy seeds. Put in preheated 350° oven for 30-35 minutes. Put on baking rack to cool.