Janet's Challah
Serves: 10
  • 1 cup water
  • ½ cup sugar
  • 1 scant tablespoon active dry yeast
  • ½ cup canola oil
  • 2 large eggs, room temperature
  • 2 teaspoons kosher salt
  • 5 cups unbleached white flour (*approximately)
  1. In a large bowl, mix together the water, sugar and yeast.
  2. Beat in the oil and eggs.
  3. Add salt and 4 cups of the flour. Stir together and keep adding enough flour to make a dough that’s smooth and not sticky. Add more flour or water as needed to adjust dough texture. (The amount needed will vary slightly with the humidity of the air.)Turn out onto a floured board or slab and knead until dough is smooth and elastic – approx 10 minutes.
  4. Form dough into a ball. Place in a large oiled bowl and cover with a damp cloth. Let rise in a warm place until doubled in bulk – approx. 1 hour
  5. Punch down dough. Turn out onto a board and divide into sections according to how you want to shape it (eg. 3-braid, 4-braid etc.)
  6. Shape challah. Place on a parchment lined baking sheet and cover loosely with a towel or plastic wrap sprayed with oil. Let rise for about 1 - 2 hours or until doubled in size. You know it’s ready when you poke your finger into it and the dent doesn’t disappear!
  7. Preheat oven to 350 degrees.
  8. Beat one egg until well mixed and brush entire surface of challah. Sprinkle with sesame seeds.
  9. Bake for approx 30 minutes, until well browned. Bottom should sound hollow when you tap it.
  10. I like to turn the oven off, open the door and let it sit for an extra 5 minutes before taking it out - this often helps prevent the bread from falling. (If you do this, check to make sure it’s not getting too brown.) Cool on a rack for one hour before slicing.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2020/09/13/janets-challah/