Braided Challah Loaf

The District is, according to headlines, "completely paralyzed by epic snowfall."  The snowfall is slightly less than apocalyptic so far (about 18 inches), but we're sealed in all the same, steeling ourselves against cabin fever with NPR, early afternoon beers, Roald Dahl, and crafts. Being from Southern California though, I might be a little too delighted by weather and banishment from the outdoors since this snowy stalemate has become the most convenient reason to work on sewing projects and use up all of my flour. It's practically springtime in our house too, as I'm swaying to a dreamy Beach House album and just about sweltering from the heat of the oven and furnaces.  Well, if you've been forecast to be stuck inside for three days too, then challah is a great choice for bread-baking because it will fully perfume your house while it's in the oven and will make the perfect french toast on your final day of weather captivity.  Here's to hoping that my first blizzard is as charming at the end as it is at the beginning.

Challah
Adapted from Smitten Kitchen

1 packet instant dry yeast (2 1/4 teaspoons)
1 1/2 teaspoons + 1/4 cup sugar
1/4 cup vegetable or olive oil, plus more for greasing the bowl
2 eggs + 1 egg yolk + 1 more egg for brushing
1 1/2 teaspoons salt
4 cups all-purpose flour
1/4 cup raisins, if using, plumped in warm water and drained
Poppy seeds for sprinkling

1.  Dissolve yeast, 1 1/2 teaspoons sugar, and seven ounces of lukewarm water in a large glass or metal bowl until yeast foam doubles in size (or close to it).

2.  Whisk oil into yeast, then beat in two eggs and one yolk, one at a time each.  Also add remaining sugar and salt.  Gradually add flour.  When dough holds together, it's ready for kneading.

3.  Turn dough on to lightly floured counter and knead, for eight to ten minutes, until dough is smooth.  Clean out bowl then grease it, then return dough to bowl.  Cover with plastic wrap and let rise in warm place for one hour, until doubled in size.  My favorite way to do this is to place the bowl in the oven and leave the oven light on--it provides just enough warmth to get the dough going.  Gently deflate dough and let it rise for another half-hour.

4.  Knead the raisins into the challah if using.  To form a braid, divide the dough into six balls and roll each ball into a strand that's about 12 inches long and 1 1/2 inches thick.  Then follow this video tutorial or check Smitten Kitten's directions if you're not a visual learner.  I couldn't make sense of the written directions, so I won't post them to this blog, but really, the YouTube video helped me along nicely, and SK's directions were well-received in her comments section.  Brush loaf with beaten egg and let rise for another hour.

5.  If baking immediately, heat oven to 375 degrees Fahrenheit, brush with remaining egg, and sprinkle with poppy seeds.  Or put loaf in the freezer, and remove at least five hours prior to baking, brushing with egg and sprinkling with poppy seeds once loaf has warmed to room temperature.

6.  Bake in middle of oven for 30 to 40 minutes or until golden (If you have an internal thermometer, bake until center is 190 degrees.  I don't have one and just went by looks).  Cool loaf on rack, and enjoy!

Note:  Any of the three risings can be done in the fridge for a few hours.  When you're ready to work with it again, just bring the loaf back to room temperature and move on from there.  Also, in my opinion, this would be excellent with cinnamon marbled through it, rolled in to the dough when you roll your strips before braiding.