Recipe Index

Ingredients

• 4 to 4 1/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon salt
• 1 tablespoon dry active yeast
• 2 large eggs
• 1 cup warm water
• 1/2 cup vegetable oil
• 1 egg yolk, for egg wash
• poppy seeds (optional)
• sesame seeds (optional)

Method

1. Mix 4 cups of the flour with the brown sugar, salt and yeast in the bowl of a stand mixer, keeping the dry ingredients evenly distributed.
2. Add the eggs, warm water and vegetable oil to the flour bowl and mix with the dough hook at medium-low speed until a dough forms, adding the extra 1/4 cup of flour only if the dough stays sticky.
3. Knead the challah dough at low speed for about 5 minutes, until it turns smooth and elastic.
4. Shape the dough into a ball on a lightly floured counter, set it in an oiled bowl, cover the bowl and leave the dough in a warm place for about 1 hour, until it has doubled in size.
5. Heat the challah oven to 350°F once the risen dough is ready to shape.
6. Divide the dough into two equal sections and roll each into a log about 12 inches long, then cut each log lengthways into three or six strands that stay joined at one end.
7. Braid each set of strands gently without stretching them, pinch the ends together and tuck them under to finish each loaf.
8. Set the braided loaves on a greased or parchment-lined baking sheet, brush them with the egg yolk beaten with about a teaspoon of water, and scatter poppy seeds or sesame seeds over them if they are being used.
9. Bake the challahs for 30 to 40 minutes, until they are deep golden and sound firm, then cool the loaves completely before they are sliced.

Prep: 120 min · Cook: 30 min · Total: 150 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data