Ingredients
Method
- Proof the yeast by dissolving it in warm water with 1 tablespoon of sugar. Let it foam for about 5 minutes.
- Stir in the vegetable oil, 4 beaten eggs, remaining sugar, and salt.
- Gradually add the flour, one cup at a time, until a soft dough forms. Knead by hand on a floured surface until smooth.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free area for about 1 hour, until doubled in size.
- Punch down the dough to release air. Cover again and let it rise for another 30 minutes.
- Divide the dough in half. For each loaf, divide into 6 portions, roll into strands about 16 inches long. braid the strands into a 6-strand loaf.
- Pinch the ends of the braid and tuck them underneath. Shape the loaf by gently pressing to even out the braid into a loaf shape.
- Place the loaves on a parchment-lined baking sheet, with 2 inches between them. Brush with the egg wash. Let rise for another hour.
- Preheat the oven to 375°F. Bake for 30-35 minutes or until golden brown, or when the internal temperature reaches 190°F.
Nutrition
Notes
Challah bread is a classic, perfect for dinner or breakfast. Save one loaf for French toast the next morning. It’s soft, slightly sweet, and absolutely irresistible!