The dough:
1. In a large bowl, mix together 1 cup of the water, the
yeast, 1 cup of the all-purpose flour, and 1/4 cup of the sugar. Set aside for
20-30 minutes -- (making this "sponge" helps the yeast add an
extra tangy flavor to the bread.)
2. In the bowl of an electric mixer fitted with the dough
hook, place the sponge mixture and 2 more cups of the all-purpose flour, the
remaining 1/4 cup sugar, the whole-wheat flour, and the salt. Mix well at a low
speed. Gradually add the butter or margarine and 2 of the eggs, 1 at a time.
Adding the remaining 1/2 cup all-purpose flour as needed, gradually increase the
speed of the mixer and continue mixing about 10 minutes, until the dough becomes
smooth and elastic.
3. Place the dough in a large, lightly oiled bowl and turn so
all the sides are coated with oil. Cover with a cloth and let the dough rise 1 -
2 hours, until doubled in size. You can also refrigerate the dough and let it
rise slowly overnight. Punch it down, remove it to a floured board, and knead
until the air pockets are pushed out.
Braiding and baking the challah: (More about
shaping bread)
4. Divide the dough in half. Set aside one half and divide the
other into 4 equal portions. Roll each piece with your hands into an even strand
about 15 inches long and place the 4 strands side by side. Pinch the upper ends
firmly together to connect them. Beginning from the right and working toward the
left, take the outside strand and weave it over the adjacent strand, under the
next strand, and over the last strand on the left. Proceed in the same
over-under fashion, moving downward row by row, always weaving from right to
left, until the ends are reached. Connect the ends by pinching them together as
you did in the beginning and tuck them under the braided loaf. Form the second
loaf the same way. Place both on a greased cookie sheet 2 inches apart.
5. In a small bowl, beat together the remaining egg with the
teaspoon water. Brush the braided loaves with the egg wash.
6. Cover the loaves loosely with a towel or plastic wrap and
let them rise for 1 hour more, or until doubled in size.
7. Preheat the oven to 350 degrees. Brush the loaves again
with the egg wash and sprinkle with the poppy or sesame seeds.
8. Bake on the middle rack of the oven for 35 - 45 minutes, or
until golden. The loaves are done if they sound hollow when tapped.
Yield: 2 loaves (D or P)
Seasonal Variations:
Knead the following ingredients into the dough during step 2, after adding the
eggs. Owing to the moisture found in some of the ingredients, more flour may be
needed.
Thanksgiving and fall: 1 cup frozen cranberries tossed in 2
tablespoons sugar, or 1 cup peeled and diced apples sprinkled with cinnamon
sugar.
Winter: 1 cup diced dried apricots or golden raisins plumped
in hot water for 10 minutes, then drained and dried.
February, for Washington's Birthday: 1 cup frozen whole Bing
cherries, coarsely chopped.
Spring and summer: 1 cup frozen blueberries or diced fresh
peaches.
As an optional glaze for challah with fruit, melt 1/4 cup
apricot jam with 1 tablespoon water. Brush the melted jam mixture over the baked
challah.
The Jewish Holiday Baker by Joan Nathan Copyright© 1999 by
Joan Nathan.
