| Step 1 - Mixing |
| 1. | KitchenAid Mixer Method |
| 2. | In bowl, add flour, yeast, salt, sugar, water, oil, and beaten eggs. Place bowl in mixer with a dough hook attachment and mix on "Stir" setting ("1") until all ingredients are incorporated. When all mixed together (so that the flour won't fly all over the place) turn up the mixer to "2" for 5 minutes. |
| 3. | By Hand Method |
| 4. | If making without mixer, place eggs in a large bowl. Beat the eggs, then add yeast, salt, sugar, water, and oil. Beat together well. Now add the flour gradually, and just enough to make a soft dough that hold together, mixing well, first with a large spoon, then with your hands. Knead vigorously for 15 minutes, until very smooth and elastic, adding flour if the dough is too sticky. |
| Step 2 - Rising |
| 1. | Scrape dough down and away from the sides of the bowl with a plastic bowl scraper. |
| 2. | Drizzle with a small amount of olive oil into the bowl to lightly oil it, then place the ball in the bowl and spin it around in order to make sure it is lightly coated all over. |
| 3. | Cover with a tea (hand) towel or plastic wrap and let it rise for 1 to 3 hours or until it has doubled in volume. Punch it down and then braid two loaves of challah. |
| 4. | Allow to rise for 45 minutes to an hour. Preheat oven to 375 F. Just before baking, paint on egg wash with a pastry brush. If adding poppy or sesame seeds, place them into a bowl. Wet a your finger and dip into seeds. Then, like you're getting fingerprinted, roll the seeds onto each segment. Bake for 25 minutes or until done (internal temp of 194°F.) |