Challah

Challah

Eggs lend to the richness of this traditional braided bread.

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110°F to 115°F)
• 1/2 cup vegetable oil
• 1/3 cup sugar
• 1 tablespoon salt

• 5 eggs
• 6 to 6 1/2 cups all-purpose flour
• 1 teaspoon cold water
• 1 tablespoon sesame or poppy seeds, optional

How to make it  60 minutes

• 1

  In a mixing bowl, dissolve yeast in warm water. Add the oil, sugar, salt, 4 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, about 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-inch rope. 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.
• 3

  Beat cold water and remaining egg; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake at 350°F for 30-35 minutes or until golden brown. Remove to wire racks to cool. Makes 2 loaves.