Challah Bread

Challah is a traditional Jewish bread. It has a light, slightly sweet flavor.

Ingredients:
2 1/4 teaspoons yeast (1 package)
1/2 cup warm water
3 cups all-purpose flour
2 large eggs, lightly beaten
2 egg yolks, lightly beaten
3 tablespoons canola oil
3 tablespoons sugar
1 1/4 tsp. salt

Directions:
Dissolve the yeast into the water, and add to a food processor. Add to the yeast mixture 1/2 cup of the flour, the eggs, oil, sugar and salt. Mix until blended. Gradually mix in the last 2 1/2 cups of flour. Knead the dough until it is smooth and does not stick to your hands. If it is still too sticky, add another 1/4 cup flour. Coat a bowl in olive oil, and place the dough in the bowl. Let it rise at room temperature for 1- 1 1/2 hours. Press the dough down, knead briefly, cover the bowl in plastic wrap, and refrigerate for about 12 hours, or until doubled in size.
Divide the dough into three balls, cover loosely in plastic wrap, and let rest for about 10 minutes. Roll the dough out into 3 strands. Place the strands on a greased baking sheet. Sprinkle the strands with flor and pinch the ends together. Braid the strands together like you would braid hair. Fold each end under. Whisk together an egg and pinch of salt, and brush on top of the loaf. Cover with plastic wrap, and let rise for about 45 minutes.
Preheat the oven to 375 degrees. Brush the loaf with the egg mixture, and bake for about 30 minutes.

Source: Rombauer, Irma S., Marion Rombauer Becker, and Ethan Becker. Joy of Cooking. New York: Scribner, 1997. 746