For those of you who now know me I am very particular about the recipes I create, so sometimes it takes a couple of try’s, and Voilà, I’m in the zone, and the recipe is born! This is a bread you want to be perfect, as it represents so much to those of Jewish Faith.
On Shabbat every Jew is commanded to eat three meals (one on Friday night and two on Saturday). In Judaism, a “meal” includes bread. Hence, Jews will traditionally eat challah at the beginning of their Shabbat meal. As with any other type of bread, the blessing “Baruch atah Adonai, eloheinu melech ha’olam, hamotzi lechem min ha’aretz” is recited before the challah is eaten. Translated, it means “Blessed are you, Lord, our God, king of the universe, who brings forth bread from the earth.”
Another interesting fact, is that a small olive sized piece of dough( the actual chala) is broken off and baked until burn’t, and thrown away, representing the burning of the temple.
I love this history as much as I love this delicious bread, and hope you will too.
Have all ingredients at room temp, including mixing bowl, as it can change the temp of water.Rinse with warm water and dry the bowl to avoid this, and use a candy thermometer to check temp of water.
Dissolve, 1 package Active Dry Yeast
1 tsp sugar 
1/2 cup warm water( 110º-115º) 
until dissolved about 5 minutes
Add:1/2 cup Bread Flour
2 lg eggs
3 egg yolks
3 TBLS. Vegetable oil
3 TBLS. Domino’s Sugar
1 1/4 tsp salt
Mix on low until thoroughly mixed
Slowly add 2 1/2 cups Bread Flour
Knead with bread hook for 8 minutes
until the dough is elastic and doesn’t stick to the bowl or hook.
Put in a oiled bowl, turning to coat, cover w/ Plastic wrap and let rise 1 1/2 hrs in a warm place (75º-85º)
Punch down the dough, knead lightly and return to bowl, cover and refrigerate, for at least 2 hrs until doubled in size, it may remain in fridge longer if your not ready to bake, up to 12 hrs.
The dough now needs to be divided into 3 equal sized pieces, roll into balls, cover loosely for 10 minutes
Grease and sprinkle w/ corn meal a lg Baking sheet.
Roll each ball into a 12″ to 13″inch rope, dust ropes lightly w/ flour. and starting at one side pinch the
dough together and braid. Tuck both ends underneath the loaf and place on baking sheet, brush w/ 1 egg and a pinch of salt well mixed. Cover loosely, and set in a warm spot and let rise 45 minutes more.
Meanwhile, preheat oven to 375º
After the 45 min. rise, brush once more with egg mixture, and sprinkle w/ Sesame, Poppy seeds or course Kosher or Sea Salt.
Bake until the loaf is golden brown and the bottom sounds hollow when thumped, about, 30-35 minutes.
Let cool, on a rack and as always, Enjoy!
© Jennifer green Alger 2009