Challah bread, with its soft, mildly sweet interior and a beautifully braided golden crust, is a delightful addition to any meal. It holds a prominent place at the dinner table for Jewish holidays, particularly Shabbat and High Holy Days. Follow this best challah recipe to effortlessly create delicious and perfect challah bread in your own kitchen.

Ingredients:

– 1 1/2 cups warm water

– 1 tablespoon active dry yeast

– 1/2 cup sugar

– 1/4 cup vegetable oil

– 5 cups all-purpose flour (plus extra for dusting)

– 2 teaspoons salt

– 2 large eggs (room temperature)

– Egg wash: 1 beaten egg mixed with 1 tablespoon water

– Optional toppings: sesame seeds or poppy seeds

Instructions:

1. Prepare the yeast mixture: In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Stir gently until dissolved. Let the mixture sit for about 10 minutes or until it becomes frothy and bubbly.

2. Add wet ingredients: Gradually pour in the vegetable oil while stirring continuously. Next, beat one egg into the mixture until fully combined.

3. Add dry ingredients: In a separate bowl, whisk together the flour and salt. Slowly add this dry mixture into the wet ingredients, stirring until a rough dough forms.

4. Knead the dough: Place the dough onto a lightly floured surface and knead for about 7-10 minutes until it transforms into a smooth and elastic ball. If needed, add more flour to avoid stickiness.

5. First rise: Grease a large bowl with oil and put in the dough ball, turning it to coat with oil completely. Cover with a clean cloth and place in a warm spot to allow it to rise for about two hours or until doubled in size.

6. Punch down and divide: Once the dough has risen, punch it down and remove from the bowl. Divide it into even portions, depending on the number of strands desired for your braid (three, four, or six).

7. Shape and braid the dough: Roll each portion you’ve divided into long ropes of equal length. Then, arrange them side by side on a prepared parchment-lined baking sheet. Braid the strands appropriately and tightly pinch both ends of your challah loaf to secure.

8. Second rise: Cover your formed challah with a cloth and let it rise for another 45 minutes to an hour or until nearly doubled in size.

9. Preheat and apply egg wash: During the second rise, preheat your oven to 350°F (175°C). Right before baking, gently brush the top of your challah loaf with a mixture of beaten egg and water to achieve that shiny, golden crust.

10. Bake: Bake your prepared challah in the preheated oven for 30-35 minutes or until it’s golden-brown and produces a hollow sound when tapped.