Recipe type: Holidays, Side Dish
Serves: 2 challahs
- 1 envelope instant yeast
- 3 3/4 cups bread flour
- 2 large eggs plus one for glazing
- 3/4 cup warm water (about 100 degrees)
- 1/2 cup vegetable oil
- 1 1/2 teaspoons salt
- 1/4 cup sugar
- Prepare the yeast by mixing the yeast with 3/4 cup of flour and warm water and whisk until smooth.
- Let yeast stand until it puffs up, about 10 minutes.
- Whisk in the two eggs, oil, salt and sugar into yeast mixture until incorporated.
- Then add the remaining 3 cups of flour and mix into a ball. Knead until smooth, about 5-10 minutes.
- Place the dough in a warm, cleaned bowl and cover with plastic wrap. Let the dough ferment until it has doubled in size, about two hours.
- Line a baking sheet with parchment paper and divide your dough into two pieces.
- For a three strand braid divide one of the pieces of dough into three more pieces and roll each one out into a flat piece.
- Starting with the small end, roll each piece up into a strand. Braid that sucker up starting in the middle.
- Repeat with the other piece of dough.
- Cover the loafs with plastic wrap and let proof until tripled in size, about 1.5 hours.
- Glaze the breads with the last egg and bake for 35 minutes at 350 degrees.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/challah/