Recipe - Almost Grandmothers Challah

One half cup Plus 2/3 cup warm water;
(105F. to 115F.)
2 tablespoon Dry yeast
1 tablespoon Plus Three fourths cup sugar
5 lg Eggs
Three fourths cup Vegetable oil
1 teaspoon Salt
7 One half cup Allpurpose flour; (about)
1 lg Egg yolk
1 tablespoon Water

Combine One half cup warm water, yeast and 1 tablespoon sugar in large
glass measuring cup and stir until yeast dissolves. Let yeast mixture
stand at room temperature until foamy, about 10 minutes.

In large bowl of heavyduty mixer fitted with whisk attachment, beat
5 eggs until blended. Add oil, salt and Three fourths cup sugar and beat until
pale yellow and slightly thickened, about 4 minutes. Beat in 2/3 cup
warm water. Add yeast mixture and beat until blended. Remove whisk
and fit mixer with dough hook. Add enough flour 1 cup at a time to
form smooth dough, beating well after each addition. Beat on medium
speed until smooth and elastic, about 5 minutes, adding flour by
tablespoonfuls if sticky. Turn out onto floured surface and knead 2
minutes.

Lightly oil large bowl. Add dough, turning to coat with oil. Cover
with plastic wrap, then with clean kitchen towel. Let dough rise in
warm draftfree area until doubled in volume, about 1 hour.

Punch down dough. Cover with plastic and clean kitchen towel and let
rise 30 minutes.

Grease 2 large baking sheets. Turn out dough onto lightly floured
surface. Divide dough into 2 equal portions. Divide each portion into
3 equal pieces. Roll each piece into 9inchlong rope. Braid 3 ropes
together; pinch ends together to seal. Repeat with remaining dough
pieces, forming 2 braids. Place each braid on baking sheet. Cover
with towel . Let rise in warm area until almost doubled, about 30
minutes.

Preheat oven to 400F. Whisk yolk with 1 tablespoon water to blend.
Brush dough with egg mixture. Bake 10 minutes. Reduce oven
temperature to 350F. Bake until bread is golden brown and sounds
hollow when tapped on bottom, about 35 minutes. Transfer loaves to
rack and cool completely. (Can be prepared 1 day ahead. Wrap tightly
in plastic and store at room temperature.)

Makes 2 loaves.

Bon Appetit March 1995

Converted by MC_Buster.

Per serving: 5316 Calories (kcal); 201g Total Fat; (34% calories from
fat); 136g Protein; 727g Carbohydrate; 1148mg Cholesterol; 2447mg
Sodium Food Exchanges: 47 One half Grain(Starch); 5 One half Lean Meat; 0
Vegetable; 0 Fruit; 35 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.