Braided Bread

Name: Braided Bread (Challah)
Yield: One large loaf, about 16 inches long
Cuisine: Israeli
Ingredients: 1½ cup vegetable oil, such as corn or canola; 1½ cup vegetable oil, such as corn or canola; 1 cup warm water, about 110 degrees; ½ cup unbleached all-purpose flour (spoon flour into dry-measure cup and level off); ⅓ cup warm water, about 110 degrees; 2½ teaspoons active dry yeast; 1 egg well beaten with a pinch of salt; 1 egg well beaten with a pinch of salt; 5½ cups unbleached all-purpose flour; 2½ teaspoons salt; ¼ cup sugar; 2 large egg yolks; 2 large eggs; 1½ cup vegetable oil, such as corn or canola

Challah

Preparation info

One
large loaf, about 16 inches long

Difficulty
Easy

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

This recipe comes from my dear friend Yocheved Hirsch, who lives in Tel Aviv.

It’s simple and easy to make. Whether you want it for its primary purpose, to eat with the Jewish sabbath meal, or whether you just want to enjoy an excellent bread, rich with eggs and oil, this fits the bill.

Ingredients

Sponge

2½ teaspoons active dry yeast
⅓ cup warm water, about 110 degrees
½

Europe
Asia
Israel
Italy
Tel Aviv
Bread
Breakfast
Brunch
Vegetarian
Mediterranean

Method

For the sponge, in a medium bowl whisk the yeast into the water. Stir in the flour and cover with plastic wrap. Let the sponge rise at room temperature until bubbly, about 15 minutes.
After the sponge has risen, scrape it into the bowl of an electric mixer. Use a large rubber spatula to stir in the water, oil, eggs, yolks, sugar, and salt. Finally, stir in the