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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/38275/full/38275/jacks-challah/ <br /><br /> <b>Jack’s Challah</b> <br /> Friday, June 5, 2009 | by <br /><br /><p>Makes 3 loaves</p> <p>Adapted from a recipe by Fred Haft</p> <p>3 tsp. sugar, divided</p> <p>1 cup warm water</p> <p>4 tsp. active dry yeast</p> <p>1 cup oil</p> <p>1 cup warm water</p> <p>5 extra large eggs</p> <p>9 cups unbleached flour</p> <p>Poppy seeds or sesame seeds<br /><br />2 egg yolks beaten with 1 tsp. water</p> <p><br />Dissolve 2 tsp. sugar and 1 cup warm water in a large mixing bowl that has been rinsed in hot water. Sprinkle yeast on top, cover with towel and let proof 10 minutes.</p> <p>Stir to dissolve the foam, add oil, water, 1 tsp. sugar, salt eggs and half the flour. Beat well with heavy-duty mixer using the dough hook. Slowly add the remaining flour. The dough should still be somewhat sticky. Cover and let rest 10 minutes.</p> <p>Turn dough out onto a floured surface and knead until smooth and satiny, adding flour as needed. Round the dough into a greased bowl. Cover and proof until double in bulk, about 11⁄2 hours.</p> <p>Punch down, cover and proof again until double in bulk, about 45 minutes.</p> <p>Divide the dough into 3 equal parts, to make 3 equal-sized challahs. If adding raisins or chocolate chips, knead in now. Cover 3 pieces with a towel.</p> <p>Divide each part into 6 equal pieces (or 3 or 4 if you prefer). Shape each piece into a rope, slightly thicker in the middle and tapered at the ends. Braid the ropes.</p> <p>To make a 6-braid challah: Line up the 6 ropes parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath.</p> <p>Place loaf on a wooden peel dusted with corn meal or a cookie sheet. Cover with towel and let rise until doubled in bulk, about 20-30 minutes. Brush with egg yolk wash and sprinkle with poppy or sesame seeds. Bake at 400 degrees until golden brown, about 20-30 minutes. Remove from oven and cool on rack.<strong></strong></p> <p><strong>(Louise Fiszer)</strong></p>

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