Challah – Braided Egg Bread

Combine 1/2 cup (125 ml) of the water with the yeast and 1 tsp (5 ml) of the sugar.

Stir to dissolve the yeast and allow to rest in a warm place for 5 minutes, or until it becomes frothy.

In a large mixing bowl combine 4 cups (1 L) of the flour, the remaining sugar, and the salt.

Make a well in the center and add the yeast mixture, the remaining water, the 3 eggs, and 1/4 cup (60 ml) of the vegetable oil.

Gently stir with a wooden spoon to combine, then beat vigorously until all the flour is absorbed.

Add up to 2 cups (500 ml) more flour until the dough can be gathered into a soft ball.

Place the dough on a lightly floured surface and knead for about 15 minutes until the dough becomes smooth and elastic.

Sprinkle as necessary with additional flour to keep it from sticking.

Shape the dough into a ball and place in a lightly oiled bowl.

Cover loosely with a dish towel and allow to rise in a warm place for about 45 minutes, until the dough has doubled in volume.

Punch the dough down and knead for a few minutes to deflate completely.

Return to the bowl and allow to rise for 15 minutes.

Coat a large baking sheet with the remaining 1 teaspoon (5 ml) vegetable oil.

Traditionally the bread is divided into quarters and braided in four parts, but this process is impossible for me to describe without the aid of illustrations.

You will achieve acceptable results by dividing it into three parts, rolling each into a length of about 24 inches (60 cm), thicker in the middle and tapered at the ends, and braiding them.

Pinch the dough together at both ends and carefully place the loaf on the baking sheet and let it rise in a warm place for about 30 minutes.

Brush the top with the egg yolk and water mixture and bake in the middle of a pre-heated 400F (200C) oven for 15 minutes.

Reduce the heat to 375F (180C) and bake an additional 30 to 40 minutes, or until the challah is crusty and golden brown.