Challah

Ingredients

Active dry yeast

2 1/4 teaspoons

Warm water

1 cup (110°f/43°c)

Granulated sugar

1/4 cup, divided

Vegetable oil

1/4 cup

Eggs

3 large, beaten

Salt

1 teaspoon

All-purpose flour

4 cups, plus more for dusting

Egg yolk

1, for egg wash

Poppy seeds or sesame seeds

for sprinkling on top

Instructions

1. In a small bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Let it sit for about 5 minutes, or until foamy, indicating that the yeast is active.
2. In a large mixing bowl, whisk together the remaining sugar, vegetable oil, beaten eggs, and salt until well combined.
3. Add the yeast mixture to the egg mixture and stir to combine.
4. Gradually add the flour, 1 cup at a time, mixing well after each addition. The dough will be sticky at first.
5. Transfer the dough to a floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.
6. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
7. Preheat your oven to 375°F (190°C) about 10 minutes before the dough is done rising.
8. Once risen, punch down the dough and divide it into 3 equal parts. Roll each part into a long rope, about 12-14 inches in length.
9. Braid the three ropes together, tucking the ends under to seal. Place the braided dough onto a greased baking sheet.
10. In a small bowl, beat the egg yolk and brush it over the top of the dough. Sprinkle with poppy seeds or sesame seeds for added texture and flavor.
11. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
12. Remove from the oven and let it cool on a wire rack before slicing and serving.