The OneTable Challah Recipe 1 ¾ cups lukewarm water 1 ½ packages active dry yeast 1 tablespoon sugar 1/2 heaping cup sugar ½ cup olive or vegetable oil More oil for greasing bowl 5 eggs 1 overflowing tablespoon salt 8 to 8 ½ cups all-purpose flour 2-3 tablespoons of honey (optional)
1
In a large bowl, dissolve yeast and 1 tbsp sugar in 1¾ cups lukewarm water.
2
Whisk oil into yeast, then beat in 4 of the eggs, one at a time, with remaining sugar, salt, and honey (if using). Gradually add flour. When dough holds together, it's ready for kneading. (You can also use a mixer with a dough hook for mixing and kneading.)
3
Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap and let rise in a warm place for 60 minutes until almost doubled in size. Punch down dough, cover and let rise again in a warm place for another 30 minutes.
4
Split dough into two sections, one for each challah. Braid dough using a standard braid, get fancy with a six-braid challah (look up a YouTube tutorial), or get creative with your own designs.
5
Place loaves on a greased cookie sheet with at least 2 inches in between. Beat the remaining egg and brush it on loaves. Let rise another hour in refrigerator.
6 Preheat oven to 375 degrees and brush loaves again. Add poppy seeds, sesame
seeds, sprinkles, cinnamon, or anything your heart desires. 7
Bake in middle of oven for 30 to 35 minutes, or until golden. Try to let loaves cool before devouring.
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