Super Rich, Eggy and Yellow Challah - can’t find a recipe

This is probably not the eggy version that you are looking for, but its the best recipe I've come across after searching for over 10 years that I like.

4t yeast

1 2/3c water, warm

2t sugar

1 egg

2T honey

1/3c + 1T canola oil

760g bread flour or 810g AP flour

1/3c sugar

2t salt

Makes 2 loaves.  

Proof sugar/yeast in water for 5 minutes.  Add honey, egg, oil and combine.

Add flour, sugar, salt to bowl.  Blend together.

Add liquid to dry and knead for 10 minutes.

Proof for 90 minutes.

Form loaves, proof for 30 minutes, egg wash.

Bake @ 335F for 35-45 minutes.

I've been making this one for years -   https://www.epicurious.com/recipes/food/views/almost-grandmothers-challah-463

I increase the sugar by a couple of tablespoons, maybe a 1/4 cup, and add 2 more egg yolks. My family loves it and it makes great french toast. One loaf gets golden raisins, the other remains as is, spiral for Rosh Hashanah and 6-strand braid for other times or if I'm just trying to show off.

Philip

This makes a loaf that is plenty rich for me ;)

• 2 cups milk
• 8 tablespoons unsalted butter
• 1/3 cup sugar
• 2 packages of active dry yeast (14 grams)
• 3 eggs, room temperature, plus 1 egg for egg wash
• 2 teaspoons Kosher salt
• 6 cups all-purpose flour
• 1/3 cup cornmeal
• 1T cold water
• poppy seeds or sesame seeds

Directions

1.  Bring milk, 6 tablespoons of butter, and the sugar to a boil together in a medium size saucepan. Remove from the heat, and pour into the bowl of an electric mixer and let cool to lukewarm (105°to 115° F).

2.  Stir yeast into the milk mixture and let stand for 10 minutes.

3.  Beat the 3 eggs well in a small bowl, and stir them and the salt into the milk and yeast mixture.

4.  Using the paddle attachment on the mixer, stir in 5 cups of flour, 1 cup at a time until you achieve a sticky dough. Flour a work surface lightly and turn the dough out onto it. Wash and dry the bowl.

5.  Sprinkle additional flour over the dough and begin kneading, adding more flour as necessary until you have a smooth, elastic dough.

6. Butter the inside of the bowl with the remaining 2T and add the ball of dough, turning to coat it lightly with the butter. Cover the bowl with a towel and set aside to rise until tripled in bulk 1 1/2 to 2 hours.

7.  Turn dough out onto a lightly floured surface and cut into halves. Cut each half into 3 pieces. Roll the pieces into “snakes” about 18 inches long. Braid the 3 snakes together into a loaf and tuck the ends underneath the loaf. Repeat.

8.  Sprinkle a large baking sheet with cornmeal, and transfer the loaves onto the sheet.  Cover with floured towel and let rise until doubled, about 1 hour.

9.  Preheat oven to 350°F.

10. Beat remaining egg and 1 tablespoon of cold water in a small bowl. Brush the egg wash evenly over the loaf. Sprinkle immediately with poppy seeds or sesame seeds to taste.

11. Set baking sheet in middle rack of oven. Bake for 30-35 minutes, or until loaves are golden and sound hollow when the bottoms re thumped.  Cool completely on a rack.