Challah-round 2 with photos

Here is my Challah recipe that we enjoy.

Ingredients:

6 to 6-1/2 C bread flour (1# 14 oz.)                                                          100%

3 T Granulated white sugar (1.5 oz.)                                                 .05%

1-1/2 t Salt or 2-1/2t Kosher salt (.35 oz.)                                                  1.2%

2 t Instant Yeast (.35 oz.)                                                                    1.2%

3 T Vegetable or Olive oil (3 oz.)                                                     10.0%

3 Large eggs (5 oz.)                                                                            16.7%

3 Large egg yolks (2 oz.)                                                                      6.7%

1-1/2C plus 2-1/2 T Warm water 110F (13 oz. )                                      43.3%

                                                                                                            179.15%

Flour, for dusting the work surface

Oil, for greasing the bowl

1 egg white with 1 teaspoon water whisked until frothy, for egg wash

Cornmeal, for dusting baking pan

Poppy or sesame seeds, for topping (optional)

1/4C Golden Raisins (optional)

Directions:

In a large bowl stir together flour, sugar, salt and yeast.  In a separate bowl whisk together the oil, eggs, yolks and 3/4C water. Pour the egg mixture into the flour mixture and mix with a spoon or on low speed in your mixer with a dough hook until all ingredients gather and form a ball. Add remaining water if needed.

Knead dough on floured surface for about 10 minutes, or mix on medium-low speed for 6 minutes with the dough hook, sprinkling in more flour if needed to make a soft, supple, but not sticky dough.  Shape dough into a ball and roll around in a lightly oiled bowl. Cover with plastic and proof until double in size, about one hour.

Shaping:

Punch down the dough then cut in half for two loaves, or leave dough intact for 1 large turban shaped loaf. Divide each half into 3, 4 or 6 pieces for braiding. Roll out pieces into ropes and braid as desired. Transfer the bread to a cornmeal-dusted baking pan and allow to raise to 1-1/2 times its original size, about 45-60 minutes in a warm, draft-free area. Brush with egg wash and sesame or poppy seeds.

Preheat the oven to 350 F with the oven rack in the middle position. Bake until the bread has a rich mahogany color and the bottom has a hollow sound when tapped lightly with your fingertips or an internal temperature of 200F in the center(about 35 minutes).

Let cool on a wire rack for one hour before cutting. Cool to room temp (about 3 hours) before bagging.