Chris F. Nicholson

Challah

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
  • TOPPING:
  • 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 baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour.

  4. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired.

  5. Bake at 350° until the internal temperature hits 195° or the outside is golden brown: 24 minutes (or up to 30 depending on your oven). Remove to wire racks to cool.

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