A classic challah recipe that yields a beautifully golden, soft and fluffy loaf.
Ingredients
- 1 cuplukewarm water
- 1 tablespoonactive dry yeast
- 1/4 cupplus 1 teaspoon sugar
- 1/2 cupvegetable oil, plus more for bowl
- 1 tablespoontable salt
- 3 3/4 cupsall-purpose flour, plus more for work surface
- 2large eggs, plus 1 egg yolk for egg wash
Instructions
- 1
In a large bowl, combine the water, yeast and 1 teaspoon of the sugar. Let stand until foamy, about 5 minutes.
- 2
Add the 1/2 cup oil, remaining 1/4 cup sugar and salt. Stir to combine. Add 2 of the eggs, one at a time, stirring well after each addition. Add the flour and stir until a shaggy dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a large, oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- 4
Punch down the dough to release air bubbles. Divide into 3 equal pieces. Roll each piece into a 24-inch rope. Braid the ropes into a challah, tucking the ends under. Transfer to a parchment paper-lined baking sheet.
- 5
In a small bowl, beat the remaining egg yolk with 1 tablespoon water. Brush the challah with the egg wash. Let rise for 30 minutes.
- 6
Preheat oven to 350°F. Bake the challah until deep golden brown, about 30 minutes. Transfer to a wire rack to cool completely before slicing.