Challah Bread – Ingredients

• 1.25 ounce envelope active dry yeast

• 2 tablespoons granulated white sugar

• 1 1/2 cups warm water (110 to 115 degrees F), divided

• 5 cups all-purpose flour, divided

• 2 teaspoons salt

• 2 large eggs, beaten

• 2 tablespoons canola or vegetable oil

• 1/2 cup granulated white sugar

• 2 tablespoons poppy seeds, optionalE

For the egg wash:

• 1 egg

• 2 tbsp. honey

• 1 tbsp. oil

Directions

1. First of all,  combine the yeast, 2 tablespoons sugar, and 1/4 cup warm water in a small bowl. Let stand for 5 minutes until the yeast is foamy.

2. Sift 4 1/2 cups flour and salt into a large mixing bowl. Make a well in the center of the dough and drop in the eggs, oil, remaining 1 1/4 cups water, 1/2 cup sugar and yeast mixture. Work the liquids into the dough mixture with your hands.

3. Turn the dough onto a floured board (or silicone mat), and knead until smooth and elastic- 5 to 8 minutes. Place in a mixing bowl and brush the top with additional oil. Cover loosely with a clean dishtowel and let sit in a warm place to rise for one hour.

4. After it, punch down the dough, cover and let it rise again until it has doubled in bulk. Turn the dough out onto the floured board. Divide the dough into 3 equal parts to make one large loaf, or six equal parts to make two smaller loaves.

5. Flour your hands, then roll each piece of dough into a rope so that they are all of equal length. Braid and place loaves on greased cookie sheet. Cover and let rise until double in size.

6. Finally preheat the oven to 375 degrees F. and egg wash the loaves and sprinkle with seeds (if desired).

7. Bake for 35-40 minutes, or until a knock on the base of the loaf produces a hollow sound.
8. Your challah is ready
9. Don’t forget that before the bread is blessed in the kiddush , it is first covered with a chalah cover during the blessing of the wine.