Challah

Ingredients

• 2 packets (4 1/2 tsp) active dry yeast
• 1 cup warm water (110°F)
• 1/3 cup sugar
• 1/2 cup vegetable or canola oil
• 3 large eggs, room temperature
• 1 Tbsp salt
• 6 cups all-purpose flour, plus more for kneading
• 1 large egg (for the wash)
• 1 tsp water
• 1 Tbsp sesame or poppy seeds (optional)

Before you start

• Grease a large bowl.
• Line 2 baking sheets with parchment.
• Preheat oven to 350°F during the second rise.

Directions

1. Stir, stand until foamy, 5 to 10 min: active dry yeast, warm water (110°F).
2. Beat in, adding flour to a firm dough: step 1, sugar, vegetable or canola oil, eggs, salt, all-purpose flour.
3. Knead until smooth and elastic, 8 to 10 min: step 2.
4. Rise in greased bowl until doubled, 1 to 1 1/2 hr: step 3.
5. Punch down, divide into 6, roll into ropes, braid 2 loaves: step 4.
6. Rise until puffy, 45 min to 1 hr: step 5.
7. Whisk: egg (for the wash), water.
8. Brush loaves with wash, sprinkle seeds: step 6, step 7, sesame or poppy seeds (optional).
9. Bake 350°F 30 to 35 min until deep golden: step 8.