Challah

[quicklook-recipe prep_time=”30 min” cook_time=”30 min” serves=”” details=”” ]

Eggs lend to the richness of this traditional braided bread.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

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[ingredients-right]

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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”60 minutes”]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

These Hanukkah facts will ignite your curiosity!

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Originally Published in Reader's Digest