Printable | Taste of Home

Challah

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1/2 cup vegetable oil
1/3 cup sugar
1 tablespoon salt
4 eggs
6 to 6-1/2 cups all-purpose flour
TOPPING:
1 egg
1 teaspoon cold water
1 tablespoon sesame or poppy seeds, optional

In a large mixing bowl, dissolve yeast in warm water. Add the oil,

Printed from tasteofhome.com Jul 6, 2008

-----------------------Fold------------------------

Challah cont.

sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough
remaining flour to form a firm dough. Turn onto a floured surface;
knead until smooth and elastic, about 6-8 minutes. Place in a greased
bowl, turning once to grease top. Cover and let rise in a warm place
until doubled, about 1 hour. Punch dough down. Turn onto a lightly
floured surface; divide in half. Divide each portion into thirds.
Shape each piece into a 15-in. rope. Place three ropes on a greased
baking sheet and braid; pinch ends to seal and tuck under. Repeat
with remaining dough. Cover and let rise until doubled, about 1 hour.
Beat egg and cold water; brush over braids. Sprinkle with sesame or
poppy seeds if desired. Bake at 350° for 30-35 minutes or until
golden brown. Remove to wire racks to cool.

Yield: 2 loaves.