Challah

Ingredients:

1 Package instant yeast (2 1/4 teaspoon)

1/3 cup granulated sugar

1 cup warm milk (100-115 F degrees)

1/2 tablespoon salt

3 large eggs (save half of an egg for egg wash)

1/4 cup vegetable oil or melted margarine

3 1/2 cups all-purpose flour or bread flour (plus more for flouring surface)

yellow cornmeal (for pan coating)

optional toppings: sesame seeds, poppy seeds, cinnamon sugar, coarse salt

Directions: yield 1 large loaf or 2 small loaves

Part one:

-In a large bowl, dissolve yeast and 1/2 tablespoon of the sugar in warm milk

-Stir in remaining sugar, salt, eggs, and oil/margarine

-Stir in flour, 1 cup at a time

-Turn dough out onto a floured surface and knead until you can form a smooth ball (about 10 minutes). If the dough is sticky, add more flour

-Place dough in an oiled bowl, turning the dough to coat all surfaces. Cover the bowl with plastic wrap and leave dough to rise in a warm place until doubled in size (30-60 minutes)

Part two:

-Turn the dough out onto a floured surface and divide in half or leave whole if you will be making one large loaf

-Divide one half (or the whole) into 3 equal parts

-Roll each part back and forth until it forms a rope (8-12 inches long)

-Braid the 3 ropes together, pinching the ends to seal

-Repeat dividing, rolling, and braiding with other half of dough if 2 loaves are being made

-Line a large heavy baking sheet with aluminum foil and sprinkle with yellow cornmeal

-Place dough on baking sheet, then cover with tea towels and let rise in a warm place until doubled in size (about 30 minutes)

Part three:

-Preheat oven to 350 F degrees

-Brush braids with egg wash and sprinkle with topping

- Bake 30-40 minutes or until golden brown, then let cool on cooling rack

-Enjoy!