Challah Bread Recipe

Please Note: This recipe makes 2 large loaves of Challah

INGREDIENTS:

• 3 & 1/2 teaspoons of active dry yeast (1 & 1/2 packages)

• 1 tablespoon plus 1/2 cup of sugar

• 1/2 cup of melted butter (I use salted) plus extra for greasing bowl (I use olive oil to grease the bowl but feel free to use whichever you prefer)

• 5 large eggs

• 1 tablespoon of salt

• 8 to 8 & 1/2 cups of all-purpose flour

• 1 & 3/4 of lukewarm water

STEP 1

In a large bowl, dissolve yeast and 1 tablespoon of sugar in 1 & 3/4 cups of lukewarm water

STEP 2

Whisk oil into yeast mixture, then beat in 4 eggs, one at a time, add remaining sugar and salt. Gradually add in flour and mix (by hand or with a mixer with a dough hook) until dough holds together and is ready for kneading.

STEP 3

Turn dough onto a floured surface and knead by hand until smooth. Clean then grease your bowl and return dough-cover with plastic wrap, a dish towel or whatever works for you, and let rise in a warm place for an hour or until nearly doubled in size. (You can also allow dough to rise in an oven that has been turned off after reaching 150 degrees). Once dough has risen, punch down, recover and let rise again for another 30 minutes.

STEP 4

To make a 4 or 6 braided Challah (straight or circular) separate dough into two equal halves and then cut one of the halves into 4 or 6 equal balls. Using your hands, roll each ball into a strand about 12 inches long and about 1 1/2 inches thick (give or take). Lay each of the strands side by side leaving room between and pinch together the tops. start from the outside strand and cross over the same as you would when braiding and incorporated the extra strand as you go along working from both outer strains in and rotating as you work your way down. For a straight loaf tuck both of your finished ends underneath the loaf to secure. For a round loaf, twist the braided loaf into a circular shape and pinch the ends together to secure. Repeat the same process with the remaining dough.

STEP 5

Place the two loaves on separate greased or parchment lined baking sheets.

beat the remaining eggs and brush the mixture on the top of the loaves. Allow the loaves to rise another hour. (If you wish to freeze the loaves to bake at a later time, you can do so after the egg wash-before the final rise)

STEP 6

If baking same day, preheat oven to 375 degrees and brush loaves once again with melted butter (or more egg wash if you prefer). Place loaves in preheated oven as close to the middle as possible and bake 35 to 40 minutes, or until golden brown. Allow to cool on a rack and then enjoy.

*If you froze the loaves, remove from freezer and allow 5 hours before baking.

**If making round loaves, I suggest using 6 stranded braids to give a full and uniformed look to your finished bread, but 4 strands will work as well.