Challah

Instructions

Step 1

Measure 2/3 cup warm water (around 110 degrees F - if it's too hot then the heat will kill the yeast). Dissolve 2 tsp sugar and add 2 tsp dry yeast. Let it sit about 5 minutes for yeast to bloom (it will look foamy on top).

Step 2

Combine flour, 1/3 cup sugar + 1 tsp salt. 

Step 3

In a separate bowl, combine 2 eggs, canola oil, vanilla extract and 3/4 cup warm water. Add yeast mixture.

Step 4

Combine wet and dry ingredients in a mixer on low for about 30 seconds or mix by hand.

Step 5

Knead dough on a floured surface for about 5 - 6 minutes.

Step 6

Turn on warming drawer's proof setting. If you are using a conventional oven, then turn on oven to 180 degrees F. Once the oven reaches this temperature, turn off oven. 

Step 7

Place dough in a well oiled glass or metal bowl and cover with a clean towel. Place in oven to proof (let the dough rise). Within 1 - 2 hours it should double in size.

Step 8

Remove bowl from oven and punch down dough. Braid dough and place on baking sheet lined with parchment paper. 

Step 9

Mix 1 egg + 1 Tablespoon water to make egg wash, and brush it on top of loaf. Bake bread at 350 degrees F (or 325 convection setting) for 25 - 35 minutes. Top of loaf will be golden brown and should sound hollow when lightly tapped. You can also test the center with a toothpick.