A delicious, traditional braided bread perfect for any occasion. Slightly sweet and incredibly versatile, this challah bread is ideal for sandwiches, toast, or simply enjoyed on its own.
Preparation time
2h
Cooking time
35min
Ingredients
12 Servings
- 7 g active dry yeast
- 500 g all-purpose flour
- 1 egg yolk
- 2 eggs
- 10 g salt
- 50 g sugar
- 60 ml vegetable oil
- 240 ml warm water
Directions
Step 1
In a large bowl, dissolve the yeast and 1 tablespoon of sugar in the warm water. Let it sit for about 5-10 minutes, or until the mixture becomes frothy.
Step 2
Add the remaining sugar, vegetable oil, eggs, and egg yolk to the yeast mixture. Mix well until combined.
Step 3
Gradually add the salt and flour, one cup at a time, mixing well after each addition. Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
Step 4
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Step 5
Punch down the dough and divide it into 3 equal parts. Roll each part into a long rope, about 12 inches long. Braid the ropes together to form a loaf.
Step 6
Place the braided loaf on a greased baking sheet, cover it with a damp cloth, and let it rise for another 30-45 minutes.
Step 7
Preheat the oven to 175°C (350°F).
Step 8
Brush the loaf with a beaten egg for a shiny finish. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
Step 9
Let the bread cool on a wire rack before slicing and serving.