My husband claims this is the best challah he has ever tasted. That's all.
7 grams active dry yeast (about 1 packages)
1/2 tablespoon (7 grams) granulated sugar
7 ounces lukewarm water
1/4 cup olive or vegetable oil, plus more for greasing the bowl
3 large eggs
1/4 cup (50 grams) granulated sugar
1/2 tablespoon (7 grams) fine sea salt
4 cups (500 grams) King Arthur bread flour
These measurements are small enough to make this in a stand mixer.
1. In a bowl, dissolve yeast and 1/2 tablespoon of sugar in water and let it sit for 5 minutes.
2. Beat in the eggs and oil.
3. Pour liquid ingredients into the bowl of a stand-mixer. Turn mixer, fitted with the dough hook, on to a low level (level 2) and slowly add in flour, salt and 1/4 cup of sugar.
4. Mix until all ingredients are incorporated or about 2 minutes. Pull dough off of hook, and allow dough to rest for 10 minutes.
5. After resting, kneed dough with the hook for another two minutes.
6. Remove dough from the hook and the mixing bowl, and slide into a clean, greased bowl. Cover with plastic wrap and let the dough rise for 1 hour. (At this point, dough can be refrigerated for 24 hours. When you are ready to use the dough, bring it back to room temperature, and then allow it to rise for one hour).
7. Once dough has risen, remove it from the bowl and place it on a floured work surface. Cut the dough into 6 even pieces. At this point, you can create one large challah with six braids, or two smaller ones with three braids.
8. To make a 6-braid challah, take the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Place braided loaf (or loaves) on a baking sheet lined with parchment paper with at least 2 inches in between.
9. Let the dough rise for another (or at this point you can freeze the dough).
10. When ready for baking, preheat oven to 400 degrees. Brush the loaf with an egg wash, and sprinkle generously with za’atar.
11. Place in the heated oven for 30-40 minutes or until a thermometer placed in the center of the bread reads 200 degrees.
12. Remove loaf and place on a cooling rack.