No-Egg Challah

Boil a few cups of water. In one small bowl or measuring cup, put 1/4 cup boiling water and 1/2 cup room-temperature tap water together. Test with your finger to make sure it is very warm but not boiling, or it will kill the yeast.

Stir in 2 tablespoons of the sugar to this water and then the yeast. Cover the small bowl with a plate and set aside for 10 minutes to make sure the yeast starts bubbling. If it doesn't, discard and start again with fresh.

In a large bowl (or stand mixer bowl), place in this order: oil, the rest of the sugar, 1 cup warm (not hot) water, salt, 4 cups flour. Mix until a thin, sticky batter forms. After the yeast mixture has bubbled, add it to dough and mix again. Start adding the remaining flour 1/2 to 1 cup at a time.

Keep adding the remaining 1/4 cup of water 1 tablespoon at a time to the dough until a pliable, smooth, and non sticky consistency is reached. If the dough is too firm, add a bit more water and also 1 more tablespoon of oil. If the dough is too soft or wet, add a bit more flour, even if you have to go a bit over the limit.

Grease your hands or a large plastic spatula with a fine layer of oil. Scrape down the sides of the bowl and mix the dough at the very bottom of the bowl to ensure that it is uniform in texture all around. If excess flour is on the bottom of the bowl, add a bit more oil to the bottom of the bowl before remixing.

Cover the mixing bowl of dough with plastic wrap and let rise for 10 minutes. Lightly oil your hands and knead for 5 minutes. Place back in bowl, cover with wrap and let rise an hour. It will at least double in size.

Punch down dough and re-knead for 2 to 4 minutes. Don't over-knead. Cut 1/3 of dough off and place on counter. Cut that piece into thirds for braiding or fourths for weaving a round loaf. Let rest for 10 minutes then roll out strands as gently and as long as you can.

Choose your design. If using a simple braid, pinch ends together, braid, pinch ends again. Tuck ends under and place on parchment-lined baking sheet.

Cover loaves with parchment, cover with plastic wrap and let rise about 45 minutes.

For Egg Wash: Mix eggs with extra yolk and oil. Spread on bread with real bristle brush or clean fingertips. Don't be rough or bread will deflate. Wait 5 minutes and apply again for a darker crust.

In a preheated, 375 degrees F oven. If making large loaves, bake first for 20 minutes and then turn down heat to 350 degrees F for about another half-hour.

For medium loaves, bake 10 minutes on the higher temperature and 10-15 minutes on the lower. Loaves will be done when well-browned and firm on top and underneath loaf.

Cool completely before serving or freezing whole in plastic bags.