Challah

Challah

4 cup flour
4 1/2 tsp quick dry yeast
1/4 cup sugar
1 cup warm water
2 tsp salt
1/2 cup oil
3 eggs

30-35 minutes @ 375

1. Mix the yeast with 2 tsp of the sugar and 1/2 cup of warm water and let activate for about 30 minutes.

2. Once the yeast has activated mix it with 2 cups of the flour, the rest of the sugar, the salt, the rest of the water, 2 eggs and the oil.

3. Gradually knead in the rest of the flour 1/2 cup at a time. Knead it for about 8 minutes and then let the dough ride in a oiled bowl (covered with a damp cloth) for 30-45 minutes until it has doubled in size.

4. Punch down the dough and knead it for a bit more. Shape the dough into a braid and let it double in size on a lined baking sheet covered in plastic wrap (20-30 minutes).

5. Mix together the last egg and 1 tbsp of water and brush over the dough. Bake for 30-35 minutes, until golden brown and sounds hollow when tapped.

-thanks to Britt for the recipe-