Ingredients:
- 500g (4 cups) all-purpose flour
- 100g (1/2 cup) granulated sugar
- 10g (1 tbsp) instant yeast
- 5g (1 tsp) salt
- 120ml (1/2 cup) warm water (about 105°F/40°C)
- 60ml (1/4 cup) vegetable oil
- 3 large eggs (2 for the dough, 1 for egg wash)
- 5ml (1 tsp) vanilla extract
- Optional: Sesame seeds or poppy seeds for garnish
Instructions:
Step 1: Activate the Yeast
In a small bowl, combine warm water with 1 tablespoon of the granulated sugar and the instant yeast. Stir gently and let it sit for about 5-10 minutes until the mixture is bubbly and frothy. This ensures that the yeast is active and ready to leaven the dough.
Step 2: Prepare the Dough
In a large mixing bowl or the bowl of a stand mixer, combine all-purpose flour, remaining sugar, salt, and yeast mixture. Add two eggs, vegetable oil, and vanilla extract. Mix until the ingredients are incorporated. If using a stand mixer, use the dough hook attachment and knead on medium speed for about 10 minutes. If kneading by hand, work the dough on a floured surface for 10-15 minutes until it becomes smooth and elastic.
Step 3: First Rise
Place the dough in a lightly greased bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free area for 1 to 1.5 hours, or until it has doubled in size.
Step 4: Shape the Challah
Once the dough has risen, punch it down gently to release air. Divide it into three equal pieces for a simple braid (or more pieces for a more intricate braid). Roll each piece into a long strand, about 40cm (16 inches) in length. Pinch the strands together at one end, braid them, and tuck the ends underneath to secure the loaf’s shape.
Step 5: Second Rise
Place the braided loaf on a baking sheet lined with parchment paper. Cover with a towel and let it rise again for 30 to 45 minutes, or until it puffs slightly.
Step 6: Egg Wash and Baking
Preheat your oven to 180°C (350°F). In a small bowl, beat one egg for the egg wash. Brush the loaf generously with the egg, making sure to get into the crevices of the braid. Optionally, sprinkle sesame or poppy seeds over the loaf. Bake in the preheated oven for 25 to 30 minutes, or until the challah is a deep golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, tent it with foil.
Conclusion:
After allowing your challah to cool slightly, serve it as a centerpiece at your dining table. This bread doesn’t just nourish the body; it also lends a sense of tradition and warmth to your meal. Enjoy the tender, fluffy texture and sweet aroma of your freshly baked challah, perfectly partnered with your favorite spread or enjoyed plain. With each loaf, explore variations in flavors and shapes, embracing the art of bread-making with each bake.
