From Food

This is based on http://www.williams.edu/Astronomy/kkwitter/challah.html, one of many challah recipes from the web. It makes three loaves. I think the specification of three distinct temperatures of water is pretty cute.

Ingredients

• 980g regular flour
• 1 T salt
• 0.5 C sugar
• 4.5 t yeast
• 0.5 C oil
• 4 eggs (divided - one yolk reserved)
• 1 C boiling water
• 0.66 C warm water
• 0.5 C cold water

Instructions

1. Proof the yeast in the warm water
2. In the bowl of a kitchenaid, mix oil, sugar, and salt with boiling water until dissolved
3. Add cold water
4. Check the temperature for proper yeast conditions, and add the yeast if appropriate
5. Add eggs, reserving one yolk
6. Add flour slowly, with mixer at #2 between each cup
7. Raise speed to #3 and mix until the dough is firm but still sticky, and bounces back when poked. It will not clean the bowl.
8. Rise to doubling in a warm place
9. Divide dough into thirds, and divide each third into three pieces. Stretch each piece into a snake and braid into a proper loaf, starting from the center and working toward the ends. Pinch and tuck the tips under the loaf.
10. Rise each loaf about 45 minutes
11. Thin the reserved yolk with water and brush it atop the loaves
12. Bake at 350 for 25-30m or until loaves are browned.