Instructions: Biga:
Let sit covered - in or out of the refrigerator. I think that leaving it out gives it a bit of a flavor). Next day, add some more water and flour, and do this once again the following day. You have a yeast that is raring to go at that point.

Put kneaded dough in oiled bowl. I cover that with a damp towel and saran wrap. Let it rise until it is doubled (a 1/2 inch finger imprint in the dough remains at this point). When it is doubled, knead it for another minute or two and divide into three portions. I have gotten lazy when it comes to braiding challah, so I have simply put it in bread pans - or take my dough, cut it in thirds and then place those three pieces into the bread pan. Cover, and let rise until doubled - again with the finger imprint test. When it is risen, paint the top with an egg wash ( 1 egg + 2 tbsp water - mixed) and then you can sprinkle the top with poppy or sesame seeds - or simply leave as it is.

Have a preheated oven 400 degrees. Put the bread in on a rack and after 10 minutes turn the heat down to 375. I let this go for another 20 minutes, remove from the pan, and remove the loaf from the pan, giving another coat of the egg wash - and put this loaf on my stone which has been in the oven the whole time and is well heated. Dont put the pans directly on the stone initially or they will prevent the stone from getting as hot as it should. After the loaves are recoated and placed on the stone, give them another 10-12 minutes. They are done when the loaf sounds hollow as you tap the bottom of it. If you dont have a stone, just leave the loaf in the pan. I use PAM or my own type PAM (lecithin liquid 1/2 cup and olive oil 1 cup in a jar) on the inside of the pan before putting the dough in. Then the loaf pops out very nicely. Let cool on a rack.

For fancier challah you can add some vanilla, more honey or sugar, raisins that have been plumped.

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