Challah bread
Ingredients:
1 cup warm water
1/2 cup granulated sugar (split)
1 packet active dry yeast
1/4 cup neutral oil
1/4 cup honey
4 large eggs (1 for egg wash)
5 1/2 cups all purpose or bread flour
2 teaspoons kosher salt
Any toppings of your choice
Directions:
Start by adding 1 cup of warm water to the bowl of your stand mixer. Add in 2 Tbsp of sugar, (from the 1/2 cup) and dissolve. Sprinkle the yeast on top and let sit for 5-10 minutes until foamy.
Add the remaining 6 Tbsp of sugar, oil, honey and eggs to the bowl. Whisk it around.
Add the 5 1/2 cups of flour and salt. Begin mixing in your stand mixer with your dough hook attachment. Mix for 5-7 minutes until all incorporated. You can knead by hand after this if you choose
Remove the dough from the bowl, add a bit of oil to the bowl and place the dough back in. Cover it and let it proof for 1 1/2 hours or until doubled in size.
Once doubled in size, remove the dough and separate into two pieces. Working with one half at a time, separate into 3, 4 or 6 equal pieces. Roll each into a long rope.
For a 3 braid challah, braid as if you were braiding hair! For 4 or 6, take the strand on the far right and bring it over so it’s now the far left. Take the strand that was the far left and bring it over, so it’s now the far right. That creates a nice base at the top. Fan out the remaining strands so there is space in the center. Bring the strand from the far left and to the center. Take the strand second from the right and bring that to the far left. Then bring the strand from the far right and bring that to the center, take the strand second from the left and bring that far right. Repeat until the entire length is braided. Tuck the ends underneath the loaf and transfer to a parchment lined baking sheet.
Repeat with the second half of the dough.
After braiding, beat one egg and brush both breads. Cover loosely and let proof again for 1 1/2 hours
Preheat oven to 350F.
Once breads have doubled in size again, brush with the egg wash, top with your favorite toppings or leave plain.
Bake for 25-30 minutes until golden brown.
Let cool and eat!