Challah Bread
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
For the yeast
  • 1¾ teaspoons active dry yeast
  • ½ tablespoon sugar
  • ¾ cups lukewarm water
For the bread
  • ¼ cup olive oil, plus more for greasing the bowl
  • 4 eggs
  • ¼ cup sugar
  • ½ tablespoon salt
  • 4¼ cups all purpose flour
Instructions
  1. In a large mixing bowl, add the yeast, sugar and warm water. Allow the yeast to activate. This takes about 10 minutes. The mixture will start to foam when it has activated.
  2. Add ¼ cup oil, 3 eggs, sugar and salt to the yeast mixture. Add the flour and mix with a dough hook until the dough is kneaded.
  3. Grease a large bowl with some olive oil. Place the dough in the greased bowl and cover with plastic wrap. Allow the dough to rise in a warm place for an hour, or until it has almost doubled in size. Punch the dough down, place the cover back over the bowl and allow it to rise in a warm place for another half an hour.
  4. Divide the dough into six even balls. On a silicone mat, roll the balls of dough into strands that are about 12 inches long. Place the six strands parallel to each other. Pinch the top of the strands together.
  5. Move the outside right strand over two strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over two strands. Move the second strand from the right over to the far left. Repeat the above instructions, starting with the outside right strand again. Once all of the strands have been braided, pinch the ends of the strands together.
  6. Preheat oven to 375 F. Line a baking sheet with parchment paper. Place the braided loaf on the parchment paper.
  7. Beat the remaining egg and brush the top of the loaf with the beaten egg. Bake the bread on the middle rack of the oven for 30 minutes, or until it is golden brown. Allow the bread to cool slightly on a cooling rack.
  8. Serve warm.
Recipe by The Little Chef at http://littlechefblog.com/challah-bread/