Challah

Makes 1 loaf

In the world of bread baking, this traditional braided Sabbath bread is extraordinary in its ratio of satisfaction to the amount of effort required to make it. This recipe is so fast and easy and the results are so delicious that it should be a sin not to make it. Challah makes a beautiful braided loaf that’s fun to rip apart at the table; baked in a loaf pan and sliced, it becomes the backbone of our Smoked Sable Egg-in-the-Hole (see recipe). Enriched with eggs and oil, challah stays fresh for a long time. There is nothing better the next day than challah slathered with butter and salt. Except, perhaps, a leftover brisket sandwich on challah with fresh horseradish. When it eventually does go stale, challah makes insane French toast and fantastic bread crumbs.

• 1 tablespoon active dry yeast
• 4 cups bread flour
• 7 large egg yolks
• ¼ cup sugar
• 1 teaspoon kosher salt
• 6 tablespoons canola oil
• 1 large egg, beaten
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds

● Mix the yeast with 1 cup warm water in a small bowl and let stand for 5 minutes, until foamy.

● Combine the bread flour, egg yolks, sugar, salt, and oil in the bowl of a stand mixer. Add the yeast mixture and knead with the hook attachment until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. Cover with a towel and let rise until doubled in volume, 1 to 1½ hours, depending on the warmth of the kitchen.

● Punch the dough down and then divide it into 3 equal pieces. On a lightly floured surface, roll each piece into a rope about 18 inches long. Braid the ropes to form a loaf, place on a parchment-lined baking sheet, and cover with a towel. Let rise again until doubled in volume, about 30 minutes.

● Meanwhile, preheat the oven 350°F. Brush the loaf with the beaten egg and sprinkle with the sesame seeds. Bake until golden brown, 20 to 25 minutes. Let cool completely before slicing and serving. Keep at room temperature in a zip-top bag.