Challah

• 1 ½ sachets yeast packets
• ½ cup sugar
• 1 ¼ cups lukewarm water (not too hot or it will kill the yeast)

Mix all together and let it get foamy in warm place (NOT in a metal container)

Mix-

• 2 and ¼ cups flour
• ¾ teaspoon salt
• 1 egg beaten
• ¼ cup vegetable oil

Add foamy yeast mixture and mix all together

Add an additional 2¼ cups flour

Mix until combined and then pour onto a floured surface and knead by hand for about 8-10 minutes until the dough is smooth.

Slightly oil up the insides of a smooth large metal or glass bowl and place dough inside.  Make sure dough is also slightly oiled to prevent it from sticking to the sides of the bowl.

Place the bowl in a warm spot in the kitchen away from draughts, and loosely seal with plastic wrap.

Let rise for 2-3 hours

Punch dough down lightly and let rise again for another ½ hour – this develops the flavor.

Pour dough onto a smooth surface and divide into 3 ropes about 15 inches long for a 3 braid loaf, or 6, 12 inch braids for a 6 braid loaf. 

Braid your loaf and let it rise again for about 20 mins.  Can also be separated into little balls and placed up against each other to fill an oiled springform pan.

Brush with beaten egg before baking.  Challah will rise again in the oven while baking.

Bake at 350 F for 40 – 45 mins till golden