Traditional Sweet Challah

Ingredients:

• 1 cup very warm water (about 110-115ºF)

• 2 Tablespoons + 6 Tablespoons white granulated sugar

• 1 Tablespoon yeast

• About 775-800 grams of bread flour

• 1 Tablespoon salt (depends on how fine your salt is)

• ¼ cup (+1 Tablespoon) vegetable oil

• ¼ cup honey

• 3 eggs + 1 egg

• 1 teaspoon vanilla

• Sesame seeds (optional)

Directions:

1. Mix warm water with 2T of sugar in the bowl of a standmixer. Use food thermometer to make sure that it is not hotter than 115ºF otherwise it will deactivate the yeast.

2. Add in yeast and let proof for 10 minutes. Should be very foamy.

3. Add the rest of the sugar, oil, honey, vanilla and eggs. Whisk to combine.

4. Add flour, salt, and sugar into another bowl. Whisk to combine.

5. Add flour mixture to the standmixer

6. Used dough hook to mix until all the ingredients are combined.

7. Knead for about 3-4 minutes in the standmixer then knead by hand for another 6-7 minutes.

8. Spread 1 Tablespoon of oil in a large bowl and flip the dough so it covers the dough.

9. Let rise for about 2 hours or until the dough has doubled in size. Depends on how warm your kitchen is.

10. Divide the dough into however many strands you want your braid to be. I usually do 4 because I like my challah to expand upwards, not outwards. But 3 strands will work just as well too. The dough is enough for 1 very large challah or 2 medium ones.

11. Let rest for about 45 minutes or until the bread looks puffy.

12. Preheat the oven to 350ºF.

13. Spread some egg wash on the dough (egg, a dash of water and a pinch of salt) -- save the remainder to reapply later!

14. Sprinkle on some sesame seeds. It’s optional but I really like the flavor and texture it adds.

15. Bake for about 17 minutes if making 2 challahs, or 22 minutes for 1 challah.

16. Brush on another layer of egg wash. Make sure to get it into all the crevices for a nice golden color.

17. Place the bread back in the oven and rotate so that it cooks evenly on both sides.

18. Bake for another 17 or 22 minutes. Use your best judgment, it might need more or less time depending on your oven. It should be golden brown and pretty firm to the touch, and the internal temperature should be 185ºF.

19. Let cool for 10 minutes.

20. Enjoy!