Challah – Stacy Lawson

Stacy Lawson (Adapted from Gourmet magazine.)

Sponge:
3/8 cup warm water
1 pkg yeast or 2 ¼ teas yeast
1 teas sugar
l tablespoon flour

Rinse a small jar with a lid several times in warm water and drain well. Add all ingredients, mix well, and let stand for 10 minutes. Should be frothy if yeast is alive, if not toss and begin again with new yeast.

¼ cup sugar
¼ cup oil
¼ cup honey
½ T salt
2 eggs
4 + cups of flour (add slowly. No idea of how much flour.)

In a large bowl mix together the sugar, oil, honey eggs, and salt. Add ¾ cups warm water and beat the mixture until the sugar and salt are dissolved. Add the risen sponge and begin adding the flour a little bit at a time. Continue adding flour until you have a soft dough which is workable by workable by hand and not too sticky. I knead it in the bowl for 3-5 mintues.

Wash bowl out and put in approx 2 teaspoons of oil, roll dough in oil, cover with plastic wrap, and let rest for a minimum of 2-3 hours. In the winter, I often make the dough the night before, put it in the refrigerator over night, take it out in the morning, and leave it all day on the counter until I’m ready to punch it down, knead for 5+ minutes, and prepare to bake. Divide dough into 6 pieces, roll into strands of equal length, and using three strands braid into loaf. Let rest while oven preheats.

Make an egg wash by combining 1 egg and 1 tablespoon of sugar. Spread evenly over top of loaf and sprinkle generously with poppy and sesame seeds. Bake in 375 degree oven for 20 minutes open oven quickly and repaint top of loaf where separation has occurred and put on more seeds. Bake for 20 more minutes or until golden brown. Place on cooling racks to cool.