Challah
Challah is a rich, slightly sweet, braided bread made with eggs. It is known for its beautiful golden crust and soft, fluffy interior. This recipe makes one large loaf, perfect for sharing.
Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.
INGREDIENTS
INSTRUCTIONS
Dissolve the sugar in warm water in a large bowl. Sprinkle yeast over the top and let sit for about 10 minutes, or until foamy.
To the yeast mixture, add 2 beaten eggs, oil, and salt. Mix well. Gradually add the flour, one cup at a time, mixing until a dough begins to form.
Turn the dough out onto a floured surface and knead for about 10 minutes, or until smooth and elastic. Place the dough in an oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Punch down the risen dough and divide it into three or six equal strands, depending on your preferred braid. Braid the strands together and tuck the ends under to form a loaf.
Place the braided loaf on a baking sheet lined with parchment paper. Cover with a cloth and let it rise again for about 30 minutes.
Preheat the oven to 375°F (190°C). Gently brush the loaf with a beaten egg and sprinkle with sesame or poppy seeds if desired.
Bake in the preheated oven for about 25-30 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let the challah cool on a wire rack before slicing.
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