Mike's Hybrid Challah

1. First, the yeast must ferment. In a large mixing bowl, add warm water (the temperature should be the same as the inside of your wrist. Yeast needs warm water to multiply.) Add yeast and about two tablespoons of measured sugar. Mix a few strokes. Set aside for about 15 minutes. You’ll know it’s ready when there is a thick, foamy layer on top. It will also smell fermented (like alcohol).

2. In the meantime, beat eggs (4) in another bowl and add oil.

3. When yeast is ready, add the rest of the sugar, the salt, and 3 1/2 cups of flour. Mix well. I like to fold it in with a wooden spoon, but some kind of mixing machine will work just as well (but it will give you less of a forearm workout).

4. Add egg/oil mixture and continue to mix. Should be very liquidy at this point.

5. Continue to add rest of flour, about one cup at a time. You may need 8 or 9 cups total (4 1/2 to 5 1/2 after the initial 3 1/2), before the dough is ready for kneading. You’ll know it’s ready when it starts to pull away from the edges of the mixing bowl. If the dough is so sticky that it sticks to the bowl (or your hands) you need more flour. When it is malleable but only slightly sticky, you’re ready.

You may find that – for the last half to full cup of flour – it is easier to mix the flour in with your hands. Go for it! Just make sure you’ve washed up first.

6. When the dough is malleable and slightly sticky, turn it out onto a floured surface and knead for 5-10 minutes, (but not longer). If the dough is too sticky, add more flour.

7. Preheat the oven to about 170 degrees and then turn it off. Grease the inside of a bowl and put dough in bowl, covering with a damp dishtowel. Put dough in preheated (but off) oven to rise for 2 hours. Every half hour, punch the dough down in about 4 or 5 places.

8. Remove dough at 2 hours. Separate into two sections. If you only want one challah, now is the time to freeze one of these dough balls. Seal it in plastic and pop it in the freezer. Or you can shape and cook both. For a braided loaf, I like to separate dough into six balls and roll them into snakes. Pinch the ends of two snakes together (on both sides) and twist. Do this for all six snakes (so that you end up with three twisted double-snakes). Pinch three double-snakes together at one end and braid. For a spiral, make one long snake and curl it around itself.

9. Put onto greased baking sheet (one challah per sheet) and let rise for 30 more minutes.

10. Preheat oven to 350 degrees. Beat glazing egg and brush on top of challah. Sprinkle on sesame or poppy seeds if you desire. Cook for 24 minutes and then turn off oven. Leave for six more minutes and then remove to cool for about 20-30 minutes before eating. You’re gonna love it.