High-Altitude Challah

Ingredients

• 3 tablespoons white sugar , divided
• 2 packages active dry yeast , .25 ounce
• 0.5 cups warm water , 110 degrees F/45 degrees C
• 3 large eggs , divided
• 2 large egg yolks
• 0.25 cups milk , or as needed
• 0.25 cups butter or margarine , melted
• 1.5 teaspoons salt
• 3.5 cups all-purpose flour

Instructions

1. 1

   Dissolve ½ teaspoon sugar and yeast in warm water in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.

2. 2

   Beat 2 eggs in a large bowl. Put egg yolks in a measuring cup; add enough milk to equal ⅓ cup (including yolks). Add yolk mixture to beaten eggs; stir in yeast mixture, butter, salt and remaining 2 tablespoons plus 2 ½ teaspoons sugar. Gradually mix in flour until dough is firm enough to handle.

3. 3

   Turn dough out onto a floured surface; knead until it does not stick to your hands. You will probably use more flour while kneading. Place dough in a large lightly-oiled bowl and turn to coat. Cover and let rise until doubled in volume, about 1 hour.

4. 4

   Cut dough into 3 or 4 even portions; roll into long ropes. Braid ropes and tuck ends under. Place loaf on a baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough when pressed.

5. 5

   Preheat the oven to 350 degrees F (175 degrees C).

6. 6

   Whisk remaining 1 egg in a cup with a fork; brush onto loaf. This will give the bread a lovely golden color and delicious crust.

7. 7

   Bake in the preheated oven until golden and loaf sounds hollow when tapped on the bottom, about 35 minutes. Transfer to a wire rack to cool.