Challah

Ingredients

4 Cups Warm Water

4 Packets of Instant Yeast

4 Tablespoons Sugar

5 Pound Bag of Bread Flour

1 Tablespoon Salt

1 1/2 Cups Sugar

4 Eggs

1 Cup Oil

1/2 Cup Honey

*optional to add 1 Tablespoon of Pure Vanilla Extract

1 Egg and 1-2 Tablespoons of water for Egg Wash

Directions

In a small bowl, combine warm water, yeast, and sugar

Let Proof (Meaning, this mixture should become bubbly and "grow")

*this works best in warm areas, because my kitchen in my apartment is so small, I like to turn my oven on to get my kitchen warm and leave the yeast mixture in there.

In a very large bowl combine flour, sugar and salt and sift all dry ingredients

After dry ingredients are mixed and sifted, make a "well" or a hole in the middle of the dry mixture

Pour eggs, oil, and honey into the "well"

Add the proofed yeast mixture

Mix all together, kneading, and incorporating all ingredients

*Don't be afraid to get your hands dirty here! I find my hands are the best tool for mixing Challah, and its a fabulous arm workout

Once dough is kneaded and nice looking, cover with a large kitchen towel and let rise for 2-3 hours

*Half way through rising time I like to punch the Challah down once (Not going to lie, don't know why I do this, I just know my Challah turns out amazing each time I do!)

Once Challah rises (it should double in size) I take a piece out for Hafrashat Challah, say the bracha, and burn it

Preheat oven to 325 convection or 350 regular

I separate my dough in 7-8 sections

I braid each section, and I let rise again for 20-30 minutes

Place Challahs on a lined Sheet Pan, or into individual Challah pans and brush with egg wash

Top with topping of your choice!

*My favorite topping right now is the Trader Joes Everything Spice!

Bake for 30-45 minutes (This really depends on your oven)

Let Cool and ENJOY