Challah

Cooking Instructions

Preheat oven to 375F. Grease baking sheet.

Dissolve the yeast in the lukewarm water in large bowl. Set it aside for 10 minutes. The yeast should be bubbly and foamy.

Whisk in the 2 tablespoons of the oil, sugar, salt, and 1/3 cup additional water. Add the egg yolks. Using an electric mixer, beat the ingredients together, also adding 1-1/4 cups of the flour.

Stir in enough additional flour to make the dough firm enough to handle, about 3/4 cup.Let the dough rest, covered, for 10 minutes. Then knead the dough on a floured board for 8 to 10 minutes, adding additional flour until the dough is smooth and shiny. Place it a greased bowl, turning the dough to grease all sides, cover the bowl with plastic wrap and place it in a warm, draft-free place, allowing it to rise until doubled in size, from 40 minutes to 1 hour.

Divide the dough into thirds, cover again, and let rest 10 minutes. Then, with your hands, roll the dough on a floured surface, forming three ropes of dough of equal length, approximately 18 inches. Laying the ropes of dough on the prepared baking sheet, press all three together at the top and then braid them together.

Brush the braided loaf lightly with the remaining tbsp of oil and let it rise, covered, for 30 to 40 minutes. (The bread will not double in size this time.)

Whisk the egg yolk and the water together in a small bowl to form an egg wash, and brush the loaf lightly with the mixture.

Bake for 25 minutes, or until it sounds hollow when tapped lightly.