7, I mean 8 yolk Challah.... wait... it's 9.

This recipe is called Seven Egg Yolk Challah…. It has 8 yolks in it… so, why is it called 7? Also technically it’s really 9 with the egg wash… Hrm… I had extra yolks and no good home for them. They sat in my fridge a while – their counter parts, the whites had been used in a Christmas Angel Food Roll – delicious by the way.. But these yolks… I had 8 of them. Since this recipe has a weight measurement, I shook up the eggs and weighed them – perfect!! I used them all (sometimes weighing things works out). This recipe seems complicated (also saying the word Challah – it isn’t said with a CH sound… it’s an H… Haaaallllah!!!) but it was pretty simple. My trusty mixer helped me out as usual, I took a walk in the snow while it rose… Oh.my.word… when it baked up it was bigger than me… see picture for reference. Amazing. I felt so… accomplished! But what to do with this giant loaf? Oh yes… French Toast… and just plain eating it of course!!

Seven Egg Yolks Challah
\4-5 cups bread flour (500 grams)
1/4 cup sugar (50 grams)
1 teaspoon salt
6 tablespoons canola oil
1 large egg
7 large egg yolks (130 grams)
2 1/4 teaspoons active dry yeast, 1 packet
1 cup very warm water
1 large lightly beaten egg for brushing (you won't use all of it).

Dissolve the yeast in 1 cup of warm water.
Combine the flour (I started with 500 grams), sugar and salt in the bowl of a stand mixer and stir well. Add the oil, eggs, yolks and water/yeast mixture. Stir until blended.
Attach dough hook and begin kneading. At this point the dough will most likely be very sticky and still clinging to the side of the bowl. If this is not the case, just keep kneading and don't add any more flour, otherwise, continue sprinkling flour down the side of the bowl, letting the dough take it in, until it no longer clings to the sides of the bowl. I had to use a full cup more of flour.
Knead for about 8 minutes or until smooth and elastic. You may need to stop occasionally and scrape dough off the side of the bowl.
Cover the mixing bowl and let the dough rise right in the bowl until doubled. An hour and a half should do it.
Scrape the dough onto a large pastry mat dusted with flour. Turn it once so both sides are coated in flour, then cut into three parts. Shape into three long pieces and braid as per your skill level. Carefully transfer to a large baking sheet which you've greased or lined with parchment.
Cover with a greased piece of plastic wrap and Allow the braided loaf to rise for about 35 to 40 minutes.
Preheat oven to 350 degrees F.
Brush with lightly beaten egg mixed with a little water.
Bake for about 35 minutes or until top is brown and loaf sounds hollow when tapped.