Challah

Ingredients

• 4 1/2 cups (565g) all-purpose flour, plus more for kneading
• 1/3 cup granulated sugar
• 2 1/4 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs, plus 1 egg for the egg wash
• Sesame or poppy seeds, for topping (optional)

Before you cook

• Combine the flour, sugar, yeast, and salt in a large bowl.

Steps

1. Warm the water until just lukewarm.
2. Add the warm water, vegetable oil, and 3 eggs to the flour mixture.
3. Mix the dough until it comes together, then turn it out onto a floured surface.
4. Knead the dough until smooth and elastic, about 10 minutes.
5. Shape the dough into a ball and place it in an oiled bowl.
6. Cover the bowl and let the dough rise in a warm place until doubled, about 1 1/2 hours.
7. Punch down the risen dough and divide it into 3 equal pieces for a simple braid.
8. Roll each piece into a rope about 16 inches long.
9. Lay the three ropes side by side and pinch them together at one end.
10. Braid the three ropes over one another, alternating sides, down the length of the dough.
11. Pinch the ends together and tuck them under the loaf.
12. Transfer the braided loaf to a parchment-lined baking sheet.
13. Cover the loaf loosely and let it rise until puffy, about 45 minutes.
14. Preheat the oven to 375°F (190°C).
15. Beat the remaining egg and brush it generously over the entire loaf.
16. Sprinkle sesame or poppy seeds over the top if using.
17. Bake for 25 to 30 minutes, until deep golden brown and the loaf sounds hollow when tapped.
18. Let the challah cool on a wire rack for at least 20 minutes before slicing.