Best Challah

This one comes from my grandfather's kitchen—he does a lot of baking, but he advised me that this was the best challah recipe he's ever made.

I'm used to making the Joy of Cooking challah, however I can confirm that this one tastes better. And while it is a little more work I think it's definitely worth it!

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Best Challah (from The Silver Palate Cookbook)

Ingredients:

• 2 c milk
• 6 tbsp sweet butter
• 1/3 c sugar
• 2 packages active dry yeast
• 4 eggs, at room temperature
• 2 tsp salt
• 6 c unbleached all-purpose flour
• 1/4 c cornmeal
• 1 tbsp cold water

Directions:

1. Bring milk, butter, and sugar to a boil. (I use a double boiler to avoid burning the milk)
2. Remove from heat, pour into a large mixing bowl. Let cool to lukewarm, 105-110 F.
3. Stir yeast into milk mixture, let stand 10 minutes.
4. Beat 3 eggs well in small bowl. Stir eggs and salt into milk-yeast mixture.
5. Stir in 5 cups flour, one cup at a time, until you achieve a sticky dough. Turn dough out onto a lightly floured surface.
6. Sprinkle flour over dough, begin kneading, adding more flour as necessary until you have a smooth, elastic dough. (Remember to coat hands with flour, this helps with the mess)
7. Grease the inside of a large bowl (with butter, shortening, or cooking spray), add ball of dough, turning to coat it lightly with oil, cover bowl loosely with towel (or plastic wrap) and set aside until tripled in bulk, 1 1/2 to 2 hours.
8. Turn dough out onto lightly floured surface. Cut into halves, cut each half into thirds. Roll thirds out into "snakes" about 18 inches long. Braid into two loaves, tuck ends under.
9. Sprinkle large baking sheet with cornmeal, transfer loaves to sheet. Leave room between loaves for them to rise. Cover loaves with towel (or plastic wrap) and let rise until nearly doubled, about 1 hour.
10. Preheat oven to 350 F.
11. Beat 1 egg with 1 tbsp cold water together. Brush egg wash over loaves.
12. Bake 30-35 minutes, or until golden brown and sounds hollow when bottoms are tapped.
13. Cool completely on racks before wrapping.

Enjoy warm, but allow loaves to cool completely before wrapping. 

Recommend serving with butter and honey. Also makes excellent french toast!