Servings:

Preparation Time:
0.25 hours
Ingredients

* 1 1/2 cup of warm water
* 1/4 cup vegetable oil (preferably extra-light olive oil)
* 1/3 cup of sugar
* 1 Tbsp kosher salt
* 1 Tbsp active dry yeast
* 2 large to extra-large beaten eggs
* 5 to 6 cups unbleached all-purpose flour

Cooking Instructions

Combine ingredients in a large bowl, starting with five cups of flour and adding more to get the right texture.

Knead until smooth (about ten minutes)

Allow to rise (covered) until doubled in volume. Punch down. Let rise until doubled again.

Divide dough into two halves. If you’re more patient than I am, divide each half into six pieces, roll out as strings, and do a six-strand braid. I usually roll out each half into one large tapered string and roll it up like a turban. Starting with the thin end, keep wrapping until you run out of string, then press down the thick end firmly(!) top down in the middle. You can experiment by adding Brie cheese and herbs into the middle or the folds.

The challahs should be shaped on parchment paper on a cookie sheet. Brush with egg wash and let rise covered until doubled in size again. Brush with egg wash again, sprinkle with seeds if desired, and bake at 350F for about 45 minutes. After baking, let cool on rack; the parchment paper should be easy to pull off.

In the unlikely event that challah goes stale, dry slices are perfect for French Toast.

Source:
Vicki Dempsey