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, 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

Printed from tasteofhome.com Jul 6, 2008

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Challah cont.

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.