Make a loaf of beautiful braided classic challah bread to enjoy! It can be eaten freshly sliced, or used for sandwiches, French toast, etc.
- 2¼ teaspoons active dry yeast = 1 envelope/pkg.
- ¼ cup lukewarm water (approx. 110℉.)
- 2 Tablespoons vegetable oil
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- ⅓ cup water (at room temperature)
- 3 large egg yolks lightly beaten
- 2¼ cups all-purpose flour *plus more if needed
- 1 Tablespoon vegetable oil
- 1 large egg yolk
- 2 Tablespoons water (at room temperature)
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Sprinkle yeast over ¼ C. lukewarm water (approx.110°F.) in large bowl. Stir well; set bowl aside for 10 minutes, until yeast is bubbly/foamy on top. NOTE: Bubbles indicate the yeast is "viable, good and active". Make sure this occurs before adding remaining ingredients.
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Add oil, sugar, salt and ⅓ C. water to yeast mixture. Whisk until combined. Add 3 egg yolks; use electric mixer to beat ingredients together. Add about 1¼ cups flour; beat well.
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Stir in enough add'l. flour (a little at a time), until dough becomes thick and firm enough to handle. *This typically takes about ¾ -1 cup more flour, just add a little bit at a time until dough reaches correct texture (thick/slightly "shaggy" and fairly easy to handle). Cover dough; let it rest 10 minutes.
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Turn dough out onto a floured surface, dust dough lightly with flour. Knead dough 8-10 minutes, adding flour as needed, until dough is shiny/ smooth. Put dough in a large, oiled/greased bowl; turn dough once, to coat it with oil. Cover bowl with plastic wrap; set in a warm place (free of drafts). Let dough rise 45-60 minutes OR until it has doubled in size.
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Divide dough into 3 equal portions; cover with plastic wrap; let rest 10 minutes. On a floured surface, shape each piece of dough (one at a time) into a rectangular. Roll each piece with your palms into a rope shape, 18" long. Lay 3 "ropes" next to each other (a small space in between), then pinch all 3 ropes together at the top to tightly join them.
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Braid 3 dough "ropes" by crossing left rope over middle rope, then crossing right rope over the middle. Continue until fully braided; pinch bottom ends together to seal; tuck them under the loaf. Carefully place loaf on greased baking sheet. Use a pastry brush to lightly brush loaf with 1 T. oil. Cover loaf with plastic wrap; let rest/rise for 30-40 minutes. Dough will rise slightly but won't double in size.
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Preheat oven to 375°F.
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In a small bowl whisk together remaining 1 egg yolk and 2 T. water until combined. Use a pastry brush to lightly brush loaf with the egg wash.
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Bake at 375°F. for about 25 minutes. When done, bread should be golden brown and baked through. Another way to know the loaf is done is to tap on the bottom of the loaf. It should sound hollow when you tap it! Transfer the challah bread to a wire rack; let it cool before slicing and serving. Enjoy!