Foolproof Challah Bread

Ingredients

• 1 ½ cups warm water (110°F / 43°C)
• 2 ¼ tsp active dry yeast (1 packet)
• ¼ cup sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 ½ tsp salt
• 4–4 ½ cups all-purpose or bread flour
• 1 egg yolk + 1 tbsp water (for egg wash)
• Poppy or sesame seeds (optional)

Instructions

1. In a large bowl, combine warm water, yeast, and sugar. Let sit 5-10 minutes until foamy.
2. Add oil, 2 eggs, and salt. Mix well.
3. Gradually add flour, mixing until a soft, slightly sticky dough forms.
4. Knead on a floured surface for 8-10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise 1-2 hours until doubled.
6. Punch down dough and divide into 3 or 4 equal pieces. Roll into strands and braid.
7. Place braided loaf on parchment-lined baking sheet. Cover and let rise 30-45 minutes.
8. Preheat oven to 350°F (175°C). Brush loaf with egg wash and sprinkle seeds if desired.
9. Bake 30-35 minutes until golden brown. Cool completely on a wire rack before slicing.

Tips for Success

• Use a kitchen thermometer to ensure water is warm, not hot, to avoid killing the yeast.
• Egg wash gives Challah its shiny, golden crust.
• Bread can be stored in an airtight container for up to 3 days or frozen for longer.
• Practice braiding with scrap dough to perfect the appearance.