Challah Adventure

While I mull over what I want to do about baguettes, I want to try out other kinds of bread. I've gotten 2 requests: naan from Jerry and challah from Ben. Two in one weekend seems like a bit too much work, but since Rosh Hashanah starts today, it seems like challah is in order.

I'm gonna go with a self-proclaimed "Ultimate Challah" recipe from cnn.com, halved to be just one loaf. The 6-braided loaf described on that page seemed a bit too challenging, but I seem to have been offered a way out from this recipe which indicates that Rosh Hashanah challah should be formed into a round shape.

Halving and converting the recipe to weights I'll have:

• 1/2 scant tablespoon (1/2 package) active dry yeast
• 7/8 cups lukewarm water
• 1/8 to 3/8 cups sugar
• 1/4 cup vegetable oil
• 2.5 large eggs
• 2.5 cups bread flour (12.5 ounces, 354 grams)
• 1.75 cups AP flour (8.75 ounces, 248 grams)
• 1/2 tablespoon salt
• Optional: 1/4 cup honey
• Optional: 1/4 cup raisins
  

1. In a large bowl, dissolve the yeast in the warm water. Add the sugar and the oil and mix well with a whisk or a wooden spoon. Beat in 2 of the eggs, 1 at a time; then gradually stir in the bread flour, 1 cup (5 oz) of the all-purpose flour, and the salt. When you have a dough that holds together, it is ready for kneading.
   
   
2. To knead by hand, place the dough on a lightly floured surface. Knead well, using the heels of your hands to press the dough away and your fingers to bring it back. Continue, turning the dough, for about 10 minutes, or until the dough is smooth and elastic, adding the remaining .75 cups (3.75 oz) of all-purpose flour or as needed.
   
   To knead by machine in an electric mixer fitted with the dough hook, knead for 5 minutes on medium speed, or until smooth. You can also process half the dough at a time in a food processor fitted with the steel blade; process for about 1 minute.
   
   
3. After kneading, place all the dough in a large oiled bowl, cover with plastic wrap, and let it rest in a warm place for 1 hour, until almost doubled in size. You can also put the dough in an oven that has been warmed to 150 degrees for a few minutes and then turned off.
   
   
4. When the dough is almost doubled in size, remove it from the bowl and punch it down -- the rougher you are, the more the dough likes it. Return it to the bowl, cover it again and let it rise in a warm place for 30 minutes more. Or, if you have to go out, let the dough rise slowly in the refrigerator several hours or overnight and bring it to room temperature when ready to continue.
   
   
5. Form into a round
   
   
6. Let the challah loaves rise another hour, uncovered. Fifteen minutes before putting the loaves in the oven, beat the remaining egg and brush it gently over them. Five minutes later, lightly brush them again. Then sprinkle with poppy or sesame seeds and let dry a few minutes.
   
   
7. Preheat the oven to 400 degrees. Bake the loaves on the middle rack of the oven for 10 minutes. Then reduce the temperature to 375 degrees and bake for 30 minutes more. Turn off the oven and leave the loaves in 5 minutes longer to get a dark-golden crust. Remove and cool on a rack.