Challah

Ingredients

• 0.75 cup water – warm (about 110°F)
• 0.25 cup granulated sugar – divided
• 2.25 tsp active dry yeast
• 2 large eggs – at room temperature
• 1 large egg yolk – at room temperature
• 0.25 cup vegetable oil
• 5 cups all-purpose flour – divided
• 2 tsp fine sea salt
• 1 tsp vegetable oil – for greasing bowl
• 1 large egg – beaten (for egg wash)
• 1 tbsp water – for egg wash
• 1 tbsp sesame seeds – for topping (optional)

Instructions

1. In a large bowl, stir 1 tablespoon of the sugar into the warm water, then sprinkle the yeast over. Let stand until foamy, 5–10 minutes.
2. In a separate bowl, whisk 4.5 cups of the flour with the salt.
3. Whisk the eggs, egg yolk, vegetable oil, and the remaining sugar into the yeast mixture until smooth. Add the flour-salt mixture and stir with a sturdy spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead until smooth, elastic, and slightly tacky, 8–10 minutes, adding just enough of the remaining flour to prevent sticking. The dough should feel soft and springy.
5. Shape into a ball. Lightly oil a clean bowl with the 1 teaspoon vegetable oil, place the dough inside, turn to coat, and cover. Let rise in a warm spot until doubled in size, 60–90 minutes.
6. Line a baking sheet with parchment. Gently deflate the dough and divide into 3 equal pieces. Roll each into a 16–18 inch rope. Braid the three ropes, starting at the center and working to one end, then flip and braid the other side. Pinch ends and tuck underneath. Transfer to the prepared sheet.
7. Beat the egg with 1 tablespoon water to make the egg wash. Brush the loaf lightly all over. Cover loosely and let rise until noticeably puffy and the dough springs back slowly when pressed, 45–75 minutes.
8. Near the end of proofing, preheat the oven to 375°F (190°C) with a rack in the middle.
9. Brush the loaf again with egg wash and sprinkle with sesame seeds if using. Bake until deep golden brown and an instant-read thermometer in the center reads about 195°F (90°C), 25–30 minutes. Tent with foil if browning too quickly.
10. Cool on a wire rack at least 45 minutes before slicing.