Note: Make sure you read this recipe all the way through before you plan to bake Challah.  This bread requires 3 rises, and can take upwards of 4 hours to make.  While the recipe is not difficult, it is time consuming, so make sure you allow yourself enough time.   One of my favorite things about this recipe, is it’s perfect to make on a cold, dreary winter day.  It’s the perfect excuse to stay in your pjs and not leave the house all day.

Adapted from Baking with Julia

INGREDIENTS

For the dough

• 1 1/2 tablespoons active dry yeast
• 1/2 cup tepid water (80-90° F)
• 1/3 cup granulated sugar
• 1/2 cup (1 stick) butter, cut into pieces
• 1 cup whole milk
• 1 tablespoon honey
• 1 1/2 teaspoons kosher salt
• 4 large eggs
• ~6 cups all-purpose flour (plus more for kneading)

For the glaze

• 1 egg
• 1 tablespoon heavy cream or milk
• 1 teaspoon kosher salt
• 1 tablespoon sesame seeds or poppy (I personally prefer sesame)

RECIPE

1. Brush a large mixing bowl with some melted butter, and set aside.
2. Whisk the yeast and a pinch of sugar into the warm water.  Let the mixture rest until creamy, about 5 minutes.
3. Add the butter and milk to a medium saucepan, and cook over medium-low heat until the butter is melted.  Add the remaining sugar, honey and salt, and stir until evenly mixed and sugar is dissolved.  Pour into a large mixing bowl and allow to cool to below 110° F.
4. Once the mixture has cooled, add the creamy yeast and eggs, and stir with a wooden spoon.
5. Add the flour, 1/2 cup at a time, stirring vigorously with each addition. Stop adding flour when the dough has cleaned the sides of the bowl and it is difficult to stir.
6. Turn the dough out onto a floured surface, and knead until it is smooth and elastic, ~10 minutes. (This can also be done in a heavy-duty, stand up mixer with a dough hook attachment).
7. Form the dough into a ball, and place in the buttered mixing bowl.  Brush the top and sides of the dough with melted butter, and cover with buttered plastic wrap and a kitchen town.  Let rise at room temperature until it has doubled in volume (about an hour to an hour and a half).
8. Once the dough has doubled in size, punch the dough down to deflate it, and let it rise again until doubled (about 45 minutes to an hour).
9. Line two baking sheets with parchment paper.  Deflate the dough, and turn it onto a floured surface.  Cut the dough in half, and cover one piece while you work with the other. Divide the first piece of dough into 3 equal pieces.  Roll each piece into a rope about 16 inches long, and slightly tapered at each end.  Lay them parallel to each other, and begin braiding from the middle, laying one piece over the other in a braid, until you reach the end.  Mold the ends of each piece together, and fold them underneath the loaf. Turn the loaf around and repeat with the other half.  Repeat with the second half of the dough, and once both loaves are braided, place each loaf on the baking sheets.
10. Cover each loaf with a damp towel, and let rise at room temperature for about 45 minutes, or until nearly doubled.
11. Preheat the oven to 375° F.  For the glaze, beat the egg and cream or milk together in a small bowl.  Brush the tops of each loaf with the egg wash, and sprinkle with kosher salt and generously with sesame seeds.
12. Bake for 20 minutes, then remove from the oven and brush the exposed bread on top with the remaining egg wash. Bake for another 15 or 20 minutes, until the bread is golden brown, and sounds hollow when thumped on the bottom with your knuckles.  If the top begins to turn brown too quickly, cover with aluminum foil (I almost always have to do this about 30-35 minutes into baking).
13. Challah will keep for 3 days, wrapped tightly with plastic wrap.  If you have some left over, it makes wonderful french toast or bread pudding, especially when it’s a little stale.