Challah

Serves: 5-6 people

Prep: ~2 hours

Bake Time: 35 min

As the weather gets darker and colder, we appreciate more hot & baked items. This recipe is simple, and leaves little room for error. Plus, who doesn't love challah?

Ingredients

¾ package of active dry yeast

½ tbs, plus ¼ cup sugar

¼ cup vegetable oil

3 large eggs, plus 1 for egg wash

½ tbs salt

4 to 4 ½ cups flour

1. In a medium bowl, dissolve yeast and ½ tbs sugar in ½ cup + 6 tbs warm water. Let sit for 5 min.

2. Whisk the oil into yeast, then beat in the 3 eggs, and the remaining sugar, plus the salt.

3. Add the flour in gradually. Knead the bread in the standing mixer for 10 min on medium, or by hand for 15 min.

4. Lay dough onto a floured surface.

5. Clean the bowl, grease it, then place the dough into the bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour.

6. Punch down the dough, cover and let rise again in a warm place for another half-hour.

7. To make a 6-braid challah, take the dough and separate it into 6 sections, and form them into balls.

8. Roll each ball into a strand about 12 inches long and 1 1/2 inches wide.

9. Place the strands in a row, parallel. Pinch the top of the strands together.

10. For the braid:

    1. Furthest on the right to the middle.

    2. 2nd from the left to the far right.

    3. Furthest on the left to the middle.

    4. 2nd from the right ot the far left.

    5. Repeat.

11. Place onto a greased cookie sheet.

12. Beat remaining egg and add a splash of water. Brush the loaf with the eggwash, and let rise another hour.

13. Brush again, and bake the loaf at 375 degrees for 35 to 40 minutes, or until golden.

14. Cool on a rack, and enjoy!