Challah Bread for Passover

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Challah bread is a standard for Jewish festivals. Making it takes a bit of craftsmanship but the real challenge is in the braiding of the bread.  I strongly recommend you don't use flour when rolling for braiding. The reason is that flour will impede the braiding process. 

• 1 1/2 packs or 3 1/2 tsp active dry yeast
• 1/2 cup and 1 tbsp sugar
• 1/2 c oil
• 5 large eggs
• 1 tbsp salt
• 8-8 1/2 cups all-purpose flour
• poppy or sesame seeds

1. Dissolve the yeast with 1 tbsp sugar in 1 3/4 cups lukewarm water in a large bowl
2. Whisk oil into the yeast mixture and beat in 4 of the eggs, 1 at a time
3. Add in the remaining sugar and salt
4. Gradually add in the flour until it holds together
5. Knead in your machine with a dough hook
6. Turn on to a floured surface and knead smooth
7. Clean the bowl and grease it, placing the dough inside, cover to rise until doubled
8. Punch and rise again for 30 minutes
9. Make 6 balls and roll them into 6 strands and braid
10. Beat the remaining egg and brush on the loaves
11. Rise one more time
12. Bake at 375 for 35-40 minutes.

Now that's the generic information you'll need to make this bread. But what I can't give you is technique. I can write down a long litany of instructions but the fact is, there are likely people out there with youtube videos who are using their technique and not everything works for everyone. One thing I will tell you is do not over-flour your braid strands when you go to roll them or they won't look right.

Take your time making this bread. It will turn out much better if you don't rush the rise.