Challah

In a small bowl, lightly stir together the yeast, 1 tablespoon of sugar, and warm water. Place in a warm place, preferably, an oven that is turned off, for about 15 minutes, or until frothy and foamy. If your yeast has not foamed, then toss it and start over. It’s important for the yeast to activate properly.

In the bowl of an electric mixer, or a very large bowl if you’re doing this by hand, combine the yeast mixture, the remaining ½ cup sugar, oil, eggs, and salt together. Whisk until completely combined. While the mixer is running on low, slowly add the flour, one cup at a time. Mix until the dough comes together and all the flour is used up. Switch to the dough hook and knead on high for about 5 to 7 minutes until the dough is smooth, elastic and somewhat sticky. It should come off the sides clean. If you find that your dough is too sticky and is sticking to the sides and bottom of the mixing bowl, add a bit more flour. If you see that your dough is too dry and isn’t coming together, then add a splash of water.

After it kneads and is smooth, transfer the dough onto a lightly floured work surface. Knead by hand just to form it into a smooth ball. Grease a large bowl (the mixing bowl will do if it’s large enough) with vegetable oil. Drop in the dough ball and turn over to coat both sides. Cover loosely with plastic wrap and a damp cloth. Place in a warm place (turned off oven again) for about 1 hour, or until doubled in size. Punch the dough down and allow to rest for another half an hour.

Transfer the dough to a lightly floured work surface. Knead it into a smooth ball once more and then cut in half. Working with one half at a time (covering the other half with a cloth to prevent drying) cut it into 6 even pieces. Roll out each dough piece into a 12 inch rope. Pinch all six ropes together at the top, spreading out the ropes. Braid the dough together to form a tight braided challah bread. I’d try to describe how to braid it but I’m afraid I’d only confuse you. Check online for tutorials or videos! Repeat the entire process with the second dough half, to make two loaves.

Place the loaves onto two baking sheets that are lined with parchment paper. Brush each loaf with the egg wash very liberally. Sprinkle with sesame seeds, poppy seeds, coarse sea salt or all three, if you wish. You could also just leave them plain. Bake in a preheated 375°F oven for about 35 to 40 minutes minutes, or until golden brown all around. Remove loaves from the oven and allow to cool on a wire rack before slicing and serving. Eat right away or store in an airtight container. Will keep for up to 7 days. Enjoy!