Dissolve sugar in 1/2 cup warm water in a large
mixing bowl which has first been rinsed with hot
water. Sprinkle yeast on top and let stand for 10
minutes. Stir to dissolve.
Combine with oil, warm water, sugar, salt, eggs and
half of the flour. Beat well. Stir in remaining
flour. Dough should be sticky. Cover dough and let
rest for 10 minutes. Turn out onto a floured board
and knead for 10 minutes, adding flour as needed.
Round up in a greased bowl. Cover and let rise in a
warm place until double in bulk, about 1 1/2 to 2
hours. Punch down, cover and let rise again until
double, about 45 minutes.
Divide dough into 3 equal parts. (If you want to
make 2 smaller challahs, first divide dough in
half, then divide each half into 3 equal parts.)
Shape into strands. Place on a lightly greased
baking sheet and braid loosely. Fasten ends
securely. Cover with a damp cloth and let rise
until double. Brush with beaten egg yolk and
sprinkle with seeds. Bake at 400°F for 30 minutes,
until golden brown. (If making 2 smaller challahs,
baking time will be about 25 minutes.)
Originally Submitted
4/5/2013
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