Challah

Combine 1/4 cup warm water and 1 tsp. sugar in small bowl. Sprinkle dry yeast over. Let stand until mixture is foamy--about 10 minutes.

Measure 1 3/4 cups white flour and 1 cup whole-wheat flour into large bowl. Use hand to make deep well in center. In well, place yeast mixture; add remaining 1/4 cup plus 1 Tbs. water, remaining 1/2 tsp. sugar, 2 large eggs, 1/3 cup vegetable oil, 2 tablespoons honey, and 1 1/2 tsp. salt. Stir ingredients with wooden (or plastic) spoon until well blended. Using hands, gradually mix in 1/4 cup white flour. Turn out dough onto floured work surface (use white flour for this) and knead until smooth, adding more flour by tablespoons if sticky, about 7 minutes. Form dough into ball (doesn’t have to be smooth or carefully shaped)

Grease large bowl (you can spray it with PAM, or use a paper towel to wipe it with oil). Add dough and turn to coat. Cover bowl with plastic wrap and let dough rise in warm, draft-free area until doubled in volume, about 1 1/4 hours. (A trick to see if it’s risen enough: Press two fingers gently into the dough; if indent remains after removing fingers, dough has risen sufficiently.)

Punch dough down (literally: Jam your fist into it once or twice). Cover bowl and let dough rise again until doubled in volume, about 1 hour.

Oil large baking sheet. Punch dough down again. Turn dough out onto lightly floured surface and knead until smooth. Pat dough into 9 x 12-inch rectangle. If you’re using raisins, sprinkle the light and dark raisins evenly over dough. Press gently to adhere. Roll up dough tightly jelly-roll style, starting at one long side. Roll dough back and forth between palms of hands and work surface to form a 32-inch-long rope. Form dough rope into a spiral shape on the prepared baking sheet. Tuck end of rope underneath spiral. Cover the dough with a slightly damp towel. Let dough rise in warm, draft-free area until almost doubled, about 1 hour (again, if you want to, you can test with two fingers; the indent will start to fill in very slowly if the dough is ready).

Position rack in center of oven and preheat to 375 degrees-F. Brush loaf with egg glaze and bake 15 minutes. Reduce heat to 350 degrees-F and continue baking about another 25 minutes, until bread sounds hollow when tapped on bottom. Transfer bread to rack and cool completely.