After the first rise, I divided it up into about 30 or so pieces. I rolled these into ropes about 6-8" long then knotted them...a simple knot. I spaced these knots evenly on a large, rimmed cookie sheet (greased), and let them rise again before baking. I hate to say this, but even though it was the same dough, the rolls were far better than the loaf had been.
* 3 ounces unsalted margarine, cut into 1/2-inch pieces (6 tablespoons)
* 1 cup water
* 5-1/2 cups all-purpose flour
* 1/4 cup sugar
* 2 envelopes dry yeast
* 2 teaspoons salt
* 4 whole eggs
* 1 egg, separated
* Boiling water
* 1/2 teaspoon water
1.Grease large ovenproof glass bowl and set aside. Melt margarine with 1 cup water in small saucepan over low heat. Let cool to lukewarm. Place 2 cups flour in large bowl of electric mixer and make a well in center. Combine sugar, yeast and salt in well. Add melted margarine mixture. Using dough hook, blend at low speed until thoroughly combined, 2 to 3 minutes.
2.Add 4 eggs and additional egg yolk, one at a time, blending well at medium low speed after each addition. Continue mixing until dough resembles thick batter, about 7 minutes.
3.Blend in 3 cups flour, 1/4 cup at a time, mixing at low speed until dough is heavy and sticky and pulls away from sides of bowl, about 7 minutes.
4.Sprinkle remaining 1/2 cup flour on work surface and knead until smooth and elastic, about 5 minutes. (Dough will be sticky.)
5.Transfer dough to prepared ovenproof glass bowl, turning to coat entire surface. Pour boiling water into medium ovenproof glass bowl. Set bowl with dough atop; do not allow bottom of large bowl to touch boiling water. Cover dough with cloth and let rise in warm draft-free area until doubled in volume, 40-50 minutes.
6.Grease 2 baking sheets, or two 9x5 inch loaf pans, or 1 of each. Divide dough in half. Separate each half into thirds. Rollinto ropes 12 to 13 inches long. Make 2 braids with ropes, tucking ends under.
7.Transfer loaves to prepared pans. Pour boiling water into 2 medium ovenproof glass bowls. Arrange pans with loaves over water. Cover; let rise in warm draft-free area until doubled, about 30 minutes.
8.Preheat oven to 400=BA. Remove loaves from over water. Bake until golden, about 15 minutes. Combine egg white and 1/2 teaspoon water; brush over loaves. Continue baking until browned, 8 to 10 minutes.
9.Turn loaves out onto racks and cool slightly. Serve warm or allow to cool, wrap with plastic and store at room temperature.
From: Mimi & JB Hiller
Challah
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