This festive, seed-studded braid with its glossy brown crust and delicate flavor is called challah (sometimes spelled "hallah"). Now a popular deli-catessen item, challah has long-standing religious significance for the Jewish people, who enjoy it at Friday night Sabbath suppers, and sometimes adorn it with a sugar glaze and candied fruit or candies for special holidays.
On Rosh Hashanah-the Jewish New Year-a custom is to dip a slice of challah into honey, symbolizing sweetness to be hoped for in the year to come.
1 pkg active dry yeast
1 1/4 cups warm water (about 110*)
1 tsp salt
1/4 cup each sugar and salad oil
2 eggs, lightly beaten
Pinch of saffron (optional)
5 to 5 1/2 cups all-purpose flour
1 egg yolk beaten with 1 Tbsp water
About 1 Tbsp sesame seeds or poppy seeds
In a large bowl, dissolve yeast in water. Stir in salt, sugar, oil, eggs, and saffron (if used). Gradually beat in about 4 1/2 cups of the flour to make a stiff dough.
Turn dough out onto a floured board and knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled (about 1 1/2 hours). Punch dough down; knead briefly on a lightly floured board to release air. Set aside about 3/4 cup dough and cover it.
Divide remaining dough into 4 equal portions; roll each between your hands to form a strand about 20 inches long. Place the 4 strands length- wise on a large greased baking sheet (at least 14 by 17 inches, or put two sheets together, overlapping ends and wrapping the overlap with foil). Pinch tops together, and braid as follows: pick up strand on right, bring it over next one, under the third, and over the fourth. Repeat, always starting with strand on right, until braid is complete. Pinch ends together and tuck underneath loaf.
Roll reserved dough into a strand about 15 inches long; cut into 3 pieces and make a small 3-strand braid. Lay on top center of large braid. Cover and let rise in a warm place until almost doubled (about 1 hour).
Using a soft brush or your fingers, spread egg yolk mixture evenly over braids; sprinkle with seeds. Bake in a preheated 350* oven for 30 to 35 minutes or until loaf is golden brown. Let cool on a rack. Makes 1 loaf.
