How to Make Challah Bread!

Ingredients

  • 8 cups of all-purpose flour
  • 1 tablespoon of active dry yeast (small bowl)
  • 1 tablespoon of salt (small bowl)
  • 2 and 1/2 cups of warm water (110 degrees F) (medium bowl)
  • 4 tablespoons vegetable oil (small bowl)
  • 1/2 cup honey (small bowl)
  • 3 eggs (medium bowl)
  • Extra flour for kneading (in bag on side)

Directions

To activate the yeast, pour warm water into a bowl and sprinkle the yeast over the water. Let it sit for about 5-10 minutes until it is all foamy on the top. If it isn’t foamy, you will have to try again until it activates.

In the large mixing bowl, or standing mixer if you have one, add your honey, oil, 2 of your eggs, and salt, and beat that into a mixture. Then slowly, one cup at a time, mix the flour in until your dough is all sticky and formed.

Pour out some of your extra flour onto your cutting board or countertop, pour the dough onto it, and knead for a few minutes until it isn’t sticky anymore and is in a nice ball.

Take the dough and place it back into the bowl, cover, and let it rise in a warm place for about 1 hour and a half, until it is doubled in size.

Put some more flour down, punch down the rest of the dough lightly, and take the dough out so that we may shape it into the Challah loaves.

We start by dividing the dough right in the middle and kneading each half for about 5 minutes, adding flour to make sure it doesn’t get sticky.

Then we divide each half into thirds and roll out each third into a rope-like strand, about 1 and a half inches thick. You should now have 6 pieces in total to make 2 loaves of Challah.

Take three of the ropes and begin braiding them by pinching and connecting them at the top. Once you’ve braided the ropes all the way through, pinch each end down at the bottom to make sure it’s all connected.

Once you’ve braided your two loaves: place one on each of your greased baking sheets, cover with towels, and let rise for about 1 hour.

While they rise make sure to preheat your oven to 375 degrees Fahrenheit.

After the hour has passed, beat the remaining egg and brush an egg wash over each braid. Then place the loaves into the oven and bake for about 40 minutes (or until golden brown).

Once you see that beautiful golden brown, let the loaves cool and then serve.

How to serve:

Rip or cut the Challah into little pieces, dipping them in salt, and passing them around for everyone at the table to bless them!