Challah is a special bread of Jewish origin, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover). Ritually acceptable challah is made of dough from which a small portion has been set aside as an offering. Challah may also refer to the dough offering. Non-Religious Jews traditionally refer to bread on Shabbat as hallah. The word is biblical in origin, though originally referred only to the dough offering.
• 1 package or 7 g instant yeast
• 4 – 4 1/2 cups or 480g-540g all- purpose flour
• 1/4 cup or 50g sugar
• 1/2 teaspoon or 3g salt
• 3/4 Cups 177mL water
• 1/4 cup or 59mL vegetable oil
• 3 large eggs (set one aside.)
1. In a large mixing bowl, combine flour, sugar, salt, and yeast
2. Add in vegetable oil, water, and 2 eggs, mixing until well combined.
3. Using either a dough hook or a well floured surface, knead for about 10 minutes or until smooth.
4. Transfer to an oiled bowl and cover with plastic wrap. Let rise in a warm place for about 1 hour. It should have doubled in size.
5. After an hour, punch down the dough and let rise an additional 30 minutes.
6. Transfer dough to a lightly floured surface and divide into the number of evenly sized pieces you want to braid.
7. Roll each piece into about even logs.
8. Pinch the tops of all the strands together and begin to braid.
9. Tuck the remaining bread p strands under to make the loaf look nice and clean. Transfer to a lined sheet pan.
1. Beat the remaining egg until smooth and then brush on top of the bread. You may sprinkle sesame seeds or poppy seeds on top or leave it plain. Let rise for an additional 20-30 minutes.
10. Prehezat the oven to 375°F or 190°C. Bake for about 35-40 minutes or until the bread has cooked through and the top is a rich brown.
11. Let cool before slicing and serving.