How to Make Challah | Bread Recipes | Allrecipes.com

Fill a large bowl with 2 and 1/2 cups of warm water at 110°F.

Sprinkle 1 tablespoon of active dry yeast over the water and let it stand for about 5 minutes.

Using an electric mixer or wooden spoon, beat in 1/2 cup of honey.

Beat in 4 tablespoons of vegetable oil.

Beat in 2 large eggs and 1 tablespoon of salt.

Add 8 cups of all-purpose flour, a cup at a time, beating well after each addition.

When the dough stiffens, turn it out onto a lightly floured surface and knead until smooth and elastic, adding more flour as needed.

Cover the dough with a damp cloth and let it rise for 1 and 1/2 hours or until doubled in bulk.

Lightly grease two baking sheets.

Punch down the risen dough, divide it in half, and knead each half for about 5 minutes, adding more flour as needed.

Divide each half into thirds and roll each section into a rope about 1 and 1/2 inches in diameter.

Braid the three ropes starting from the center, tucking the ends under.

Set the braided loaf on the prepared baking sheet and cover with a towel to let rise for about an hour.

Preheat the oven to 375°F.

Crack a large egg into a small bowl and beat it until blended, then brush it over the loaf.

Sprinkle with poppy seeds if desired.

Bake in the preheated oven for about 40 minutes or until golden brown and hollow when tapped on the bottom.

Transfer to a wire rack and let cool for at least an hour before serving.

Equipment Needed

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