Ingredients

The following ingredients have 4 Servings
  • 2 tsp yeast (active, dry)
  • 1 c water (lukewarm)
  • 4-4.5 c flour (all purpose)
  • 1/4 c sugar (white)
  • 2 tsp salt
  • 2 eggs
  • 1 egg yolk
  • 1/4 c vegetable oil

Instruction

  • Sprinkle the yeast over the water in a small bowl, and add a healthy pinch of sugar. Stir to dissolve the yeast and let stand about 5 minutes. 
  • Whisk together 4 cups of the flour, sugar, and salt in a large bowl. Make a well in the center of the flour mixture and add the eggs, egg yolk, and oil. Use a fork to gently combine the egg and oil, bringing in a little bit of flour from the sides. 
  • Pour the yeast mixture in the center of the flour with the egg and oil. Mix the yeast, eggs, and flour with a long-handled spoon until you form a shaggy dough that is difficult to mix. Knead the dough for 6 to 8 minutes. 
  • If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky, but no longer like bubblegum. The dough has finished kneading when it is soft, smooth, and holds a ball-shape. 
  • Place the dough in a well-oiled bowl, and flip the dough once to coat with the oil. Cover with a kitchen towel, and let the dough rise until doubled in bulk, 1 1/2 to 2 hours. 
  • Separate the dough into three or six equal pieces, depending on the type of braid you'd like to do. Roll each piece of dough into a long rope roughly 1-inch thick and 16 inches long. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten and then try again.
  • Gather the ropes and squeeze them together at the very top. If making a 3-stranded challah, braid the ropes together like braiding hair or yarn and squeeze the ends together when complete.
  •  If making a 6-stranded challah, Take the strand furthest to the right and weave it towards the left through the other strands using this pattern: over 2 strands, under 1 strand, over 2 strands. Repeat with this pattern, always starting at the furthest right strand, until the whole loaf is braided. 
  • Line a baking sheet with parchment and transfer the challah to the prepared baking sheet. Sprinkle the loaf with a little flour and drape it with a clean dishcloth. 
  • Let it rise until puffed and pillowy, about an hour. About 20 minutes before baking, heat the oven to 350°F. 
  • When ready to bake, whisk the reserved egg white with a tablespoon of water and brush it all over the challah. 
  • Be sure to get in the cracks and down the sides of the loaf. Bake for 30 to 35 minutes. Allow cooling before slicing.