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1. Sprinkle the yeast over the warm water in a large bowl and add a pinch of sugar. Set aside for about 5 minutes until it’s frothy.
2. In a separate bowl, mix 4 cups of flour, sugar, and salt.
3. Make a well in the center of the flour mixture and add in the yeast mixture, eggs, egg yolk, and vegetable oil. Stir until a shaggy dough begins to form.
4. Transfer the dough to a floured surface and knead it by hand, gradually adding the remaining flour as needed until the dough is smooth and elastic – about 10 minutes of kneading.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until it has doubled in size, roughly 1 to 1 1/2 hours.
6. Punch down the risen dough and turn it out onto a floured surface. Divide the dough into the number of strands you want for your braid (usually 3 or 6 strands are used).
7. Roll each piece into a long rope, roughly the same length, and braid them together, pinching the ends to seal and tuck them under the loaf.
8. Transfer the braided loaves onto a baking sheet lined with parchment paper, cover them with a damp cloth, and let them rise again for about an hour, until puffy and increased in size.
9. Preheat your oven to 375°F (190°C).
10. Before baking, whisk the reserved egg white with a tablespoon of water and brush it over the loaves for a shiny crust, sprinkling with sesame or poppy seeds if desired.
11. Bake the challah for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
12. Let the challah cool on a wire rack before slicing to serve.
Variations & Tips:
– For a sweeter bread, you can incorporate raisins or dried cranberries into the dough.
– If you’re serving challah on a hot day, add a zest of orange or lemon to the dough for a fresh, citrusy note.
– Some families enjoy whole wheat challah; just replace half of the all-purpose flour with whole wheat flour.
– Always make sure your yeast is fresh for the best rise. If the yeast doesn’t foam after the first step, it’s no longer active, and you’ll need to start over with new yeast to ensure a fluffy loaf.
– Braiding six strands can be a fun challenge and produces a stunning loaf, but if you’re new to bread making, start simple with a three-strand braid.
– Enjoy the process, and remember, the love you put into your cooking is the most important ingredient!
