Jterri, is it this one from Paulines? (thread linked below)

* Posted by paulines (My Page) on
Sat, Jan 5, 08 at 21:38

Here's the challah recipe, I promised. It makes a sweet, eggy, almost brioche-like bread. I sometimes double the recipe for 2 large loaves.

Makes two small or one large challah.

2 1/4 t yeast
Approx. 3 1/2 cups unbleached all-purpose flour
Approx. 1/4 cup warm water
3 large eggs & 2 yolks, plus 1 for glazing
2 t salt
1/4 cup vegetable oil
1/3 cup honey

In a large bowl, whisk together the yeast and 1/4 cup of the flour, then whisk in the warm water until smooth. Let the yeast slurry stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly.

Whisk the 3 eggs & yolks, salt, oil, and honey into the puffed yeast slurry until the eggs are well incorporated and the salt has dissolved. Stir in the remaining 3 1/4 cups flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth, no more than 5 minutes - if the dough is too firm to knead easily, add a tablespoon or two of water to it, if it seems too wet, add a couple T flour.

Place the dough in a warm clean bowl and cover it with plastic wrap. (for best results refrigerate the dough right after kneading, them removed from the refrigerator to finish fermenting up to 24 hours later). Let the dough ferment until it has at least doubled in bulk, about 2 hours, depending on the temperature in your kitchen. (If the dough has been refrigerated, it may take an extra hour or so to ferment).

Line two large baking sheets with parchment paper or oil them. Divide the dough into two portions for small loaves, one 1 1/2 pound portion for a large loaf. Divide each portion into 3 pieces and roll each piece into a strand - braid, sealing ends well.

Cover the loaves well with plastic wrap. (I refrigerate for 24 hours, if possible). Let them proof until tripled in size, about 2 hours (or 3-4 hours if the loaves were refrigerated).

Preheat the oven to 325�F. Beat the remaining egg with a pinch of salt for glazing the breads.

When the loaves have tripled and do not push back when gently pressed with your finger but remain indented, brush them with the egg glaze (poppy seeds optional). Bake the small loaves loaves for 25 to 38 minutes, or the large loaf for 35 to 48 minutes, until very well browned. After the first 20 minutes of baking, switch the loaves from front to back so that they brown evenly; if the large loaf is browning too quickly, tent it with foil. When the loaves are done, remove them from the oven and let cool on a rack.

Here is a link that might be useful: Party Thread

Thank you Petra, I'll try this one but I'm pretty sure it was trailrunner (?) Really thanks for posting, I found a recipe online but it left out the part about letting the yeast sit for a bit and I didn't think that was right.

Here's the thread with the recipe:

Here is a link that might be useful: It's Friday...includes backsplash pic and countertop...

Yep it was mine:

This is a double recipe. So you can halve it if you like;

13 c unbleached bread flour
3 1/2 c warm water
1/2 c sugar
1/2 c softened butter or margarine
6 large eggs ( have a 7th yolk only for glazing set aside)
3 tsp Kosher salt or 4 tsp table salt
9 tsp instant dry yeast ( not rapid rise...you can also sub active dry yeast) this = 4 pkgs./ envelopes

Place 13 c of flour into a large bowl . I have 13 qt metal bowls for this purpose. In a large cup measure or bowl place warm 100 degree water and add all of yeast and a large pinch of the sugar. When yeast foams add the rest of sugar, salt, soft butter/margarine, eggs. Beat with a whisk. Pour over all the flour and gently fold all the flour and liquids together just till barely moist. Cover with a towel and leave to autolyse for 30 min. Lightly dust counter top with flour and place dough on top. Knead till soft and pliable ...about 10-12 minutes. May add very light sprinkles of flour to prevent sticking. The dough should hold together and not be dry or wet . Place back in large clean and oiled bowl. Cover with towel or plastic and let rise till double...about 1 or 1 1/2 hrs. Remove from bowl and using a scale divide into 4 large loaves or 6 med. Then make 3 more balls from each of these for braiding. Place shapes loaves on Pam sprayed baking sheets and cover and let rise 1 hr. Do not let it over proof.

Preheat oven on convection bake at 350. Take reserved yolk and blend in a Tbsp or so of 1/2 and 1/2. Brush generously over the loaves and then dust with sesame seeds or poppy seeds. Even if you don't use seeds make sure and glaze the loaves. The keeping quality as well as the fragrance and crust are worth the extra effort. Bake for 30 minutes. Internal temp with digital thermometer is approx 190-200. Cool and enjoy. c