Challah

Cooking Instructions

Brush a large mixing bowl with some of the melted butter; set aside. Reserve the remaining melted butter for coating the top of the dough.

Mixing the Dough

Whisk the yeast into the water. Add a pinch of the sugar and let rest until the yeast has dissolved and is creamy, about 5 minutes.

Cut the butter into small pieces and toss into a small saucepan with the milk; heat until the milk is very warm to the touch and the butter has melted. Pour the mixture into a large mixing bowl and add the remaining sugar, the honey, and salt, stirring with a wooden spoon to dissolve the sugar and salt. If necessary, let the mixture cool so that it is no warmer than 110F.

Add the creamy yeast to the milk mixture, along with the eggs, and stir with the wooden spoon to mix. Stirring vigorously, add the flour, 1/2 cup at a time, stopping when you have a dough that cleans the sides of the bowl and is difficult to stir. Turn the dough out onto a floured work surface and knead, adding more flour as necessary to keep the dough from sticking to your hands and the counter, until the dough is smooth and elastic, about 10 minutes.

(You can make this dough in a heavy-duty mixer fitted with a dough hook. When the yeast, the milk mixture, and the eggs are combined, add about 5 cups of the flour, and beat on low speed for 3 minutes, or until the dough starts to come together. Beating on medium-low, add as much additional flour as needed to make a soft dough that will clean the sides of the bowl. Knead on medium low for 8 to 10 minutes, until smooth, soft, and elastic.)

First and Second Rises

Form the dough into a ball and transfer it to the buttered mixing bowl. Brush the top with a little melted butter, cover the bowl with buttered plastic wrap, and top with a kitchen towel. Let the dough rise at room temperature for 1 to 1-1/2 hours, or until doubled in volume. When the dough is fully risen, deflate it, cover as before, and let it rise until it doubles in bulk again, 45 minutes to 1 hour.

Shaping and Final Rise

Line 2 baking sheets with parchment paper. Deflate the dough and turn it out onto a lightly floured work surface. Cut the dough in half and keep 1 piece of dough covered while you work with the other.

Divide the dough into 3 equal pieces. Roll each piece into a rope about 16 inches long; it should be thick in the center and tapered at the ends. Align the ropes vertically, side by side, and start braiding from the center down. When you've reached the end, turn the loaf around so that the braided half is on top; braid the lower half. Pinch the ends to seal and tuck the ends under the loaf. Transfer the loaf to a prepared baking sheet and gently plump it to get it back into shape; cover with a towel. Braid the second loaf, put it on a baking sheet, and cover. Let the loaves rise at room temperature for 40 minutes, or until soft, puffy, and almost doubled.

Position the racks to divide the oven into thirds and preheat to 375 F. Whisk the egg, yolk, and water together in a small bowl until broken up, then push the glaze through a sieve. Brush the tops and sides of the challahs with glaze; let the glaze set for 5 minutes, and brush again. Reserve the leftover glaze for brushing the loaves during baking. If you're topping the loaves, dust them with the seeds; sprinkle coarse salt over the loaves, topped or not.

Baking the Bread

Bake for 20 minutes. The loaves will expand and expose some of the inner dough. Brush the newly exposed dough with the reserved glaze and bake 15 to 20 minutes longer, or until the loaves are golden and sound hollow when thumped on the bottom. If they start to brown too quickly, cover them with a piece of foil, shiny side up. Let cool before slicing.

Storing

Once cut, challah should be kept in a plastic bag; it will keep for 2 days and then make excellent French toast. For longer storage, wrap the breads airtight and freeze for up to 1 month. Thaw, still wrapped, at room temperature.

Wine Pairing(s)

Schwarzbock Gruner Veltliner 'Landwein'

Domaine Wachau 'Achleiten' Gruner Veltliner

Loimer Grüner Veltliner

Weingut Brundlmayer Gruner Veltliner

Schloss Gobelsburg Gruner Veltliner

Brundlmayer Gruner Veltliner 'Alte Reben'

Willi Brundlmayer 'Kamptaler Terrassen' Gruner Veltliner

Rainer Wess 'Terrassen' Gruner Veltliner

Wieninger WB Blend

Meinklang Gruner Veltliner