EJS's Legendary Challah

This is a guest post from ELS. You can find her complete recipes and stunning photography at Adventures of an Arbophile. Check it out!

Challah Bread:

1. Mix 1.5 tablespoons yeast in 1 3/4 cups luke warm water with 1 T sugar - let sit for 5min while beating eggs.
2. Beat 3 egg yolks and 2 whole eggs well in a large mixing bowl.
3. Add risen yeast mixture and combine with 1/2 c more sugar, 1 T salt, and 1/2 c canola oil.
4. Add flour until can't mix anymore with a fork or spatula, then use hands to knead in remaining flour on a counter top (~6-7c total) - should feel pliable but won't bounce back when poked.
5. Put dough in bowl, and then in warmed oven, covered with a dish cloth for ~2 hours or until has doubled in size.
6. Punch in middle and knead another few minutes. If you want to add fresh herbs or spices, now is the time to do it. (HIGHLY recommended: any fresh herb combo, rosemary-parmesan, cinnamon-sugar, honey-sage).
7. Follow ChaiTime directions on cutting and braiding http://chaitimeblog.wordpress.com/2006/09/03/video-braiding-a-six-strand-challah/
8. Place on 2 greased or floured baking sheets (parchment paper works too). 
9. Cover and let rise in a warmed oven for another 45min.
10. Rub all over with an egg wash (well beaten egg + 1 T water). Crack sea salt over savory loaves.
11. Bake for about 35 min on 350-375. You'll know it's done when you tap on the bottom with a wooden spoon and it sounds hollow.
12. Enjoy with loved ones.

Challah Queen.

Goodies for Ms. Mara's Graduation party. Cake recipe here.

The beautiful graduate!