CHALLAH

Ingredients

• ​1/4 cup homogenized milk
• 3 1/2 cups bread flour, divided
• 2 1/4 tsp instant yeast
• 1/2 tsp salt
• 1/2 cup warm water (100 - 110°F)
• 1/3 cup liquid honey
• 2 large eggs
• 2 large egg yolks
• 2 tbsp salted butter, softened
• Bread flour, optional (if dough is too sticky)*
• Canola oil (for oiling bowl and dough pieces)*
• 2 large egg yolks
• 2 tsp water
• 2 tsp poppy seeds or sesame seeds

Directions

1. Remove milk from refrigerator and let stand at room temperature for 30 minutes.
2. Meanwhile, combine 2 1/2 cups flour, yeast and salt in a stand mixer fitted with a flat beater.
3. Whisk together milk, warm water and honey.
4. Add milk mixture to flour mixture. Using low speed, beat just until combined. Beat in eggs and 2 egg yolks, one at a time, beating well after each addition.
5. Change stand mixer attachment to a dough hook. Gradually beat in butter.
6. Add remaining 1 cup flour. Using low speed, beat until dough is smooth and elastic, about 10 minutes.
7. If dough is too sticky, gradually beat in additional flour until dough is smooth and elastic. Shape dough into a ball and transfer to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise in a warm draft-free place until doubled in volume, about 1 hour.
8. Uncover and transfer dough to a lightly floured surface. Knead for 5 minutes.
9. Return dough to oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise in a warm draft-free place until doubled in volume, about 1 hour.
10. Uncover and transfer dough to a lightly floured surface. Divide dough into 6 pieces. Rub each dough piece with oil.
11. Transfer dough pieces to a tray and cover with greased plastic wrap. Let stand for 20 minutes.
12. To prepare one challah, roll each of 3 dough pieces into a 12 inch rope.
13. Lay ropes next to each other on one side of a large parchment paper-lined rimmed baking sheet. Pinch tops of ropes together and braid ropes. Pinch ends of ropes together. Tuck pinched tops and ends under loaf, pressing to seal.
14. Prepare second challah using remaining 3 dough pieces. Leave space between unbaked loaves as loaves will expand during rising. Cover loaves with greased plastic wrap and a clean damp tea towel. Let rise in a warm draft-free place until doubled in volume, about 45 minutes.
15. Preheat oven to 375°F. Meanwhile, uncover loaves. Whisk together 2 egg yolks and water until blended. Brush egg yolk mixture over loaves. Sprinkle with poppy seeds.
16. Bake for 20 minutes or until loaves are golden brown.
17. Remove loaves from pan and cool on racks. May be frozen.