Sponge:

• 1 Tablespoon (1 pkg.) dry yeast
• 2 cups all-purpose flour
• 2 cups hot water
• 1 Tablespoon sugar

The Second Step:

• 4 Tablespoons sugar
• 5 cups unbleached flour
• 1 egg white
• 1 egg yolk (reserve for glaze)
• 1/2 cup vegetable oil or melted vegetable shortening
• 1 Tablespoon salt
• 4 beaten eggs

Sponge:

Prove the yeast in about 4 ounces of hot water mixed with the Tablespoon of sugar. When the yeast is frothy, add the rest of the hot water and the 2 cups of flour. Mix them together, cover the bowl and let it stand in a warm place for 1 - 1 1/2 hours. When the sponge is ready, it will be filled with bubbles.

Second Step:

Add the oil and beaten eggs to the sponge then add the sugar and salt and the extra egg white. Beat in the flour 1 cup at a time until a dough is formed. The bread can be kneaded in the bowl since it is rich in oil and eggs. Do not force the flour in. Add flour until the dough no longer sticks to your hands. Knead until the dough is firm and springy despite its oily feel. Place the kneaded dough in a greased bowl and allow it to rise. Challah should better than double so it is important to check the rise by the finger test. Poke an unfloured finger into the dough and see if the hole fills quickly. When it does, the dough has risen enough. Punch down the dough and knead again for about a minute to pop any gas bubbles.

Challah is usually braided, but you can make any shape bread you desire. It is delicious as a pan or a hearth loaf - even great as crescent rolls.

Braided Loaf:

To make a braided loaf, you first have to decide if you want 1 large or 2 small loaves.

For small loaves:

1. divide the dough into 2 portions and then divide each portion into 3 pieces.
2. Form each piece into a rope about 1 inch thick by rolling the dough between your palms or by stretching it out and rolling it. (This dough stretches very well and that is the quickest way to form ropes.)
3. Take 3 of the ropes and cross them at the center of each rope.
4. Start from the middle and braid toward each end.
5. Turn the board and braid the other half loaf.

For a larger loaf:

form ropes that are about 2 inches in diameter or work with 6 strands instead of 3.

1. Challah is always glazed with egg yolk.
2. Beat the yolk you reserved with a Tablespoon of water and brush it over the exposed surfaces of the bread.
3. Sprinkle poppy seeds over the glaze (optional).
4. After shaping, allow the loaves to stand for about 20 minutes then bake at 350° for about 40 minutes for the smaller loaves.
5. The larger ones will take about 50 minutes, but check all loaves about 10 minutes early to make sure the bottom crust is not getting too well done.
6. Test with a knife and cool on a wire rack.

VARIATIONS: Add 1 teaspoon of vanilla extract to the bread when adding the oil and eggs.

This bread also makes great cinnamon bread:

1. Roll the dough out and brush with melted butter
2. sprinkle with cinnamon and then roll up the rectangle
3. Once the cylinder is formed, cut pieces of this and use these pieces to form ropes and make a braided, cinnamon Challah.
4. Can also add raisins.