I started out loving challah bread when I bought a loaf for a bread pudding recipe, and when I tasted the bread while I was slicing it...I fell in love. Since I LOVE to bake I had to make my own challah bread, and I did, and I loved, and here it is. Thank you for trying it! Enjoy!
05Stir in the olive oil, whole egg, and egg yolks until very well mixed.
06Add the salt, sugar, and the rest of the flour.
07You should have a sticky dough Pour dough out onto a well floured surface and knead, adding flour as you need it, for 10 minutes.
08Place dough in a large greased mixing bowl and let rise for 1 hour.
09Place dough in the refrigerater and let rise over night or at least 6 hours.
10Turn dough out on a corn mealed surface and cut it into two proportional pieces.
11Cut and braid the two dough balls, place in two loaf pans or form the Jewish circle with them.
12Let dough rise for 1 hour and preheat your oven to 375F.
13Beat 1 egg with the tablespoon of water and brush the doughs with the egg wash TWICE.
14Sprinkle with poppy seeds, sesame seeds, or cinnamon sugar, optional.
15Bake for 30 to 40 minutes, you may have to cover the breads with foil to stop them from browning to much after 15 or 20 minutes.
16Remove the breads from the oven and either place them in plastic bags to get a soft crust or place them on wire racks until cooled completely before storing for a crisp crust (I personally don't wait for either and just eat it right out of the oven).
17Serving Sugestions: Make grilled sandwiches with breads, baked beans, bread pudding, thick beef stew, olive oil with herbs and black pepper, good old fashion butter.
18**Ifyou would like a cheesey challah bread, just sprinkle on your favorite cheese in the last 2 minutes of baking ENJOY!