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

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

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