Our Favorite Challah (5 lb)

Sift the flour into your mixer bowl. Add the instant yeast and sugar. Stir to combine. Add eggs and oil. Add the water and add the salt last. Mix at medium speed for 10 to 12 Minutes.

Remove dough from the mixer bowl and allow to proof (rise) in a large bowl covered with plastic wrap for 45 Minutes. Take “challah.”

Divide dough into 5 equal parts. To be really precise, you can weigh each piece on a scale and check that they are equal.

Using one of the pieces, divide it into 6 equal pieces, once again weighing each piece if you want them to be exactly the same size. Knead each piece lightly and roll into a strand approximately 6 inches long. Place all 6 strands on Silpat or lightly floured counter top. Pinch all the strands together at the top. Use our easy to follow braiding method to braid six strands.

A. Pick up the first strand on the right and move it two places toward the center, placing in between the third and fourth
strands.
B. Take the second strand from the left and bring it to the extreme right—that is over all the other strands.
C. Take the second strand for the right and bring it to the extreme left, over all the other strands.
D. Go back to step 1 and continue with steps 2 through 4 until you have reached the end of the strands.
E. Pinch together the strands at the bottom and tuck any longer pieces neatly under the challah. Some people like to cut the ends of the braid and tuck them under the center for a raised center in your challah. If you do that make sure to pinch the
remaining braid strands together once again.
F. Place in a greased-and-floured 1 pound loaf pan, a 10” or 11” oval challah pan.

Allow to rise 30 Minutes and brush lightly with egg wash. Sprinkle sesame or poppy seeds to your taste. Turn on your oven to 450 degrees F and immediately place the challahs inside. During the time that it takes the oven to warm the challah will continue to rise. After 15 Minutes, lower temperature to 350 degrees F and bake 45 Minutes Longer.

If you are baking in advance always store your challahs in an airtight bag before freezing. We like 2 gallon zipper bags or freezer bags. Shopping bags, even doubled, will not prevent freezer burn or odors from being absorbed by the challah. To reheat frozen challah heat the oven to 350 degrees F, turn off the oven and place the challahs inside. They'll defrost and warm in about 30 Minutes without drying out. Storing the challah in paper bags on Shabbos will keep the crusts crispy until the last piece is eaten.