Vegetable Soup and Challah

For Shabbat this week I made a vegetable soup with leftovers we had on hand.  I made a gorgeous challah and Blake grilled steaks.  For sides we just had some leftover spaghetti and some steamed broccoli.

Challah:

1 package active dry yeast
1 3/4 cups lukewarm water
1/2 to 3/4 cup sugar
1/2 cup vegetable oil
5 large eggs
5 cups bread flour
3 1/2 cups unbleached all-purpose flour
approximately 1 tablespoon salt

Directions:

1. In a large bowl, dissolve the yeast in the warm water. Add the sugar and the oil and mix well with a whisk or a wooden spoon. Beat in 4 of the eggs, 1 at a time; then gradually stir in the bread flour, 2 cups of the all-purpose flour, and the salt. When you have a dough that holds together, it is ready for kneading.

2. To knead by hand, place the dough on a lightly floured surface. Knead well, using the heels of your hands to press the dough away and your fingers to bring it back. Continue, turning the dough, for about 10 minutes, or until the dough is smooth and elastic, adding the remaining 1 1/2 cups of all-purpose flour or as needed.

3. After kneading, place all the dough in a large oiled bowl, cover with plastic wrap, and let it rest in a warm place for 1 hour, until almost doubled in size.

4. When the dough is almost doubled in size, remove it from the bowl and punch it down -- the rougher you are, the more the dough likes it. Return it to the bowl, cover it again and let it rise in a warm place for 30 minutes more. Or, if you have to go out, let the dough rise slowly in the refrigerator several hours or overnight and bring it to room temperature when ready to continue.

5. Braid the challah. Then, let the challah loaves rise another hour, uncovered. Preheat the oven to 400 degrees. Fifteen minutes before putting the loaves in the oven, beat the remaining egg and brush it gently over them. Five minutes later, lightly brush them again.

6. Bake the loaves on the middle rack of the oven for 10 minutes. Then reduce the temperature to 375 degrees and bake for 30 minutes more. Turn off the oven and leave the loaves in 5 minutes longer to get a dark-golden crust. Tent with foil if browning too quickly. Remove and cool on a rack.
4 Strand Braid Instructions:
How To Make A Four-Strand Braid:Lay the strands side by side, and pinch them together at one end. For instruction purposes, think of the far left strand as #1, next is #2, then #3, and the far right is #4. Take the left-hand strand (#1) and move it to the right over strands #2 and #3, then tuck it back under strand #3. Take the right-hand strand (#4) and move it to the left over strands #3 and #1, then tuck it back under strand #1. Repeat this process until finished. 

Soup:  1/2 onion, chopped

2 carrots, chopped

1 can chopped tomatoes

bell peppers (from Ron's garden)

vegetable broth

salt, pepper, seasonings