This challah has a crusty outside and fluffy inside and is just so delicious. It is easy to make and always successful. The trick is the order of ingredients and the starting and shutting of the mixer. For the prettiest result bake the challah in a high loaf pan so that it grows now nice and tall.
6 medium loaves
5 lb flour (bread flour)
5 cup warm water
3 oz yeast (8 tsp instant dry yeast)
1 cup sugar
¼ cup oil
1 Tbsp salt
2 oz margarine
2 eggs (for wash)
- (optional Sesame or Poppy
Put the flour into the mixer and create a well. Crumble the yeast in well and pour sugar over it. Pour warm water over the sugar and let it bubble for a few minutes. If you use dry yeast then the same thing is done.
Without turning on mixer add eggs, yolks and oil. Then mix everything for 2 minutes.
stop mixer, add salt and mix on 2nd speed for an additional 2 minutes.
Stop mixer, add margarine and mix until smooth (about 8 minutes.)
Let dough rise for 1 hour in a warm place, punch dough down and let it rise for an additional 1/2 hour. Shape and let rise until doubled in size in a well greased loaf pan or on a tray.
Beat two eggs and then brush it delicately over the top of the challah. You can top the challah with sesame or poppy. Bake in the oven on 350 until it is golden brown. Bake sure that the bottom is also brown (you might want to turn the challah over to bake the bottom if it is not fully done.)
For metric conversion: Use 2 kilo plus 3 cups flour. And for the yeast use 75 grams fresh or 8 tsp dry. Margarine is 25 grams.