Challah bread

There are so many recipes when it comes to breads, the most common requirement that comes when baking is to follow the recipe and measures exactly. Sadly, that is not my strong suit, I tend to "go with the flow", luckily for me, the recipe that I've adopted for my challah has worked for me so far. I'm sure that any baker worth his salt would call me crazy and I would truly understand him or her, but it still stands exact measurements or just gut feelings, this bread rocks! Here's what you'll need:

Around 8 cups all purpose sifted flour

2 tsps baking powder

2 tsps dry active yeast

1/4 sugar

2 tsps kosher salt

1 tsp anise seeds

2 eggs

1/5 cup oil

1/2 cup warm water to dissolve yeast (plus 1 tsp sugar)

about 3 water (give or take)

Dissolve your yeast in water mixture and let proof. In a large bowl add half your sifted flour and the rest of the dry ingredients, then add your yeast and mix with your hand (you can use your Kitchenaid, mixer, whatever you prefer) the add your eggs and oil, continue mixing and add the rest of your flour and water as needed. You want a soft pliable dough that forms into more of a ball as you go along, add flour if too sticky. I like doing everything with my hand because I feel that I get a better feel of the dough. Once a nice ball is formed, cover and let rise for an hour. I usually preheat the oven for 5 minutes then turn it off t the very beginning of the whole process, then put the bowl in the warm oven. Once the hour has passed, punch down you dough, kneed a couple of minutes, cover and let rise another hour. Kneed once more, shape as desired, and let rise again uncovered. Usually, egg wash is applied once the Challah has risen again, I apply the egg wash before I let it rise, then do another layer of egg wash with a sprinkle of sesame seeds once risen. It's off to a 350F oven after that for about 30 minutes or so, or until golden brown. Another unorthodox step for my breads is to bag them and freeze them a few minutes after they are out of the oven. I find that when thawed and heated, they are perfect.

Enjoy!

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