Traditional Challah Bread

Instructions

1. 1

   In a large mixing bowl, combine warm water (110°F/43°C), yeast, and 1 tablespoon of the sugar. Let stand for 5-10 minutes until foamy and activated.

2. 2

   Add the remaining sugar, oil, 3 eggs (reserve 1 for egg wash), and salt to the yeast mixture. Whisk until well combined.

3. 3

   Gradually add flour, one cup at a time, mixing with a wooden spoon until a shaggy dough forms.

4. 4

   Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky. Add small amounts of flour if too sticky.

5. 5

   Place dough in a lightly oiled bowl, turning once to coat. Cover with a damp towel and let rise in a warm place for 1.5-2 hours, or until doubled in size.

6. 6

   Punch down the dough and turn onto a clean surface. Divide into 3, 4, or 6 equal pieces depending on desired braid style.

7. 7

   Roll each piece into a long rope about 16 inches long, slightly tapered at the ends. For a 3-strand braid: pinch tops together, braid by alternating outer strands over the middle, then pinch ends and tuck under.

8. 8

   Place braided loaf on a parchment-lined baking sheet. Cover loosely and let rise for 45-60 minutes until puffy and nearly doubled.

9. 9

   Preheat oven to 375°F (190°C). Beat the remaining egg yolk with 1 tablespoon water and gently brush over the entire surface of the challah.

10. 10

    Sprinkle with sesame or poppy seeds. Bake for 30-35 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom.

11. 11

    Remove from oven and transfer to a wire rack. Let cool for at least 20 minutes before slicing.