Classic Challah Bread Recipe
Ingredients:
11 ounces (500 grams) all-purpose flour, sifted
1/4 cup granulated sugar
1 tablespoon active dry yeast
1/2 teaspoon salt
1/4 cup vegetable oil
1 egg
3/4 to 1 cup water (200 to 250 ml)
Instructions:
Combine dry ingredients: Mix all the dry ingredients (flour, sugar, yeast, salt) in a mixing bowl.
Add wet ingredients: Pour in the oil, egg, and water.
Knead the dough: Using a mixer, knead the dough for about 6 minutes on low speed. The dough should be smooth and slightly sticky. If needed, add a little more water while kneading.
First rise: Place the dough in a greased bowl, turning to coat all sides in oil. Cover with plastic wrap and let it rise in a warm place for about an hour or until doubled in size.
Divide and shape: Punch down the risen dough and divide it into two equal parts. Each part will become a loaf. Divide each part into four equal pieces and shape them into balls.
Roll and shape the dough: On a lightly floured surface, roll out each dough ball into a long thin strip. Taper the ends of the strip to create a more pointed shape.
Braid the dough: Braid the strips together Don't braid too tightly, so the dough has room to rise. Pinch the ends of the braid together and tuck them underneath.
Second rise: Place the braided loaves on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let them rise for about 40 minutes or until almost doubled in size.
Preheat oven : Preheat your oven to 180°C (350°F). Brush the loaves with egg wash and sprinkle with sesame seeds.
Bake: Bake for 20-30 minutes, or until the bottoms sound hollow when tapped.
Cool and serve: Remove the loaves from the oven and cover them with a clean kitchen towel to keep the crust soft.
Tips:
The rising time can vary depending on the temperature of your kitchen.
Braiding - If you're unsure about braiding, there are many helpful video tutorials available online.
Doneness - To check if the loaves are fully baked, tap the bottom. It should sound hollow.
