Published: by Absolutely Recipes, in the recipes category.

Challah Bread Recipe.

Ingredients:

4 cups bread flour
¼ cup granulated sugar
2 ¼ teaspoons instant yeast
1 teaspoon salt
¾ cup warm water (around 110°F/43°C)
3 large eggs (plus 1 egg yolk for brushing)
¼ cup vegetable oil
Poppy seeds or sesame seeds for sprinkling (optional)

Recipe Instructions:

Prepare the dough:

In a large mixing bowl, combine the bread flour, sugar, instant yeast, and salt.
In a separate bowl, whisk together the warm water, 3 eggs, and vegetable oil until well combined.
Pour the wet ingredients into the dry ingredients and stir until a dough forms.

Knead the dough:

Transfer the dough to a well-floured surface.
Knead the dough for about 8-10 minutes until it becomes smooth and elastic.

First rise:

Lightly oil a large bowl and place the kneaded dough into it, turning it around to coat it with oil.
Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1-2 hours until it doubles in size.

Shape the dough:

Once the dough has risen, gently punch it down to release any air bubbles.
Transfer the dough to a floured surface and divide it into 3 equal portions.
Roll each portion into a long rope, about 16-18 inches long.

Braid the challah:

Place the three ropes side by side.
Start braiding from the middle, crossing the right rope over the middle rope, then the left rope over the new middle rope.
Repeat this process until the entire length is braided.
Pinch the ends together and tuck them under to form a neat loaf shape.

Second rise:

Place the braided challah onto a parchment-lined baking sheet.
Cover the loaf with a kitchen towel and let it rise for another 30-45 minutes until it increases in size.

Preheat and bake:

Preheat your oven to 350°F (175°C) during the last 10 minutes of the second rise.
Beat the remaining egg yolk in a small bowl and brush it over the surface of the challah.
If desired, sprinkle poppy seeds or sesame seeds on top for added flavor and decoration.
Place the baking sheet with the challah in the preheated oven.
Bake for 25-30 minutes or until the challah turns golden brown and sounds hollow when tapped on the bottom.

Cool and serve:

Remove the challah from the oven and let it cool on a wire rack before slicing.

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