Challah

Name: Challah
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1 cup warm water (110° to 115°); 1/2 cup canola oil; 1/3 cup sugar; 1 tablespoon salt; 4 large eggs, room temperature; 6 to 6-1/2 cups all-purpose flour; 1 large egg; 1 teaspoon cold water; 1 tablespoon sesame or poppy seeds, optional

10 ingredients

5 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1/2 cup canola oil
1/3 cup sugar
1 tablespoon salt
4 large eggs, room temperature
6 to 6-1/2 cups all-purpose flour
1 large egg
1 teaspoon cold water
1 tablespoon sesame or poppy seeds, optional

Directions

1

In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2

Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope.
3

Place three ropes on a greased
4

and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.
5

Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake at 350° until golden brown, 30-40 minutes. Remove to wire racks to cool.