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Parve
Easy
3 Hours
Diets 
This is my tried-and-true challah recipe that comes out perfectly every time (and I walk you through common challah-baking-related challenges in this article). It yields 2 loaves, and can even be made in a bread machine.
1 and 1/3 cups water
1/3 cup canola oil
4 large egg yolks (see note for vegan variation)
2 teaspoons table salt
4 and 1/4 cups Glicks High Gluten Flour, bread flour, or high protein flour, plus up to an additional 1 to 2 cups if dough is too sticky
generous 1/2 cup sugar
1 tablespoon instant yeast (if using active dry yeast, see proofing directions below)
1 egg, well beaten
If using a bread machine, add dry and wet ingredients to a bread machine in the order specified by the manufacturer. Set machine for “dough” cycle.
If not using a bread machine, combine all the ingredients in a large bowl and knead for five to seven minutes by hand or by using the dough hook in a stand mixer. To reach desired consistency: if sticky, add additional flour, one tablespoon at a time; if dry, add additional water, one tablespoon at a time.
Allow to rise in a large bowl, covered with a towel for one and a half hours. The dough will NOT double in size.
When the dough cycle is complete, remove dough from the bread machine or bowl, and divide into six equal portions. On a floured surface, roll three portions into long ropes, then carefully braid together, then place on a greased loaf pan or greased cookie sheet. Repeat with remaining dough. Cover with a towel and let rise for an additional 20 to 30 minutes. Preheat oven to 350 degrees Fahrenheit.
This recipe can be made by hand, in a mixer or in a bread machine.
Brush with an egg wash. (Vegan: use oil, melted margarine, or aquafaba.)
Bake for approximately 25 to 35 minutes or until golden brown.
Sponsored by Glicks
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