Challah bread is a standard for Jewish festivals. Making it takes a bit of craftsmanship, but the real challenge lies in braiding the bread. I strongly recommend that 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
- Dissolve the yeast with 1 tbsp sugar in 1 3/4 cups lukewarm water in a large bowl.
- Whisk oil into the yeast mixture and beat in 4 of the eggs, one at a time.
- Add in the remaining sugar and salt.
- Gradually add in the flour until it holds together.
- Knead in your machine with a dough hook.
- Turn onto a floured surface and knead until smooth.
- Clean the bowl and grease it, then place the dough inside and cover to rise until doubled.
- Punch and rise again for 30 minutes.
- Make six balls, roll them into six strands, and braid.
- Beat the remaining egg and brush it on the loaves.
- Rise one more time
- Bake at 375 for 35-40 minutes.