Round Challah

Place the yeast, sugar and three cups of warm water directly into the mixing bowl of a heavy-duty mixer fitted with a dough hook. Let sit for six minutes or until yeast has proofed.

Add the eggs, oil and half of the flour and mix at a slow speed for 20 seconds.

Add remaining two to two and a half cups warm water and remaining flour alternatively. Mix for three minutes.

Add kosher salt and mix for an additional five minutes on high speed.

Remove from mixer and place in an extra-large food storage bag. Knot it, leaving ample space for the dough to rise. Leave to rise for one to two hours.

Don’t forget hafrashas challah — separating a small amount of dough in fulfillment of the mitzvah. (For more information, click here.) I don’t punch down the dough at all. It automatically falls when it is removed from the bag and cut into five or six pieces.  Divide each piece of dough into six equal pieces. Roll into long strands, making them thick in the middle and tapering the ends. Braid into loaves and place on Gefen Easy Baking Parchment-lined baking sheets, not touching each other. Cover and let rise for an additional half hour.

Preheat oven to 350 degrees Fahrenheit. Mix together egg yolk and water for the egg wash. Paint the challah with the mixture. Sprinkle with sesame or poppy seeds if desired. Bake for 55 minutes. Remove from the oven and enjoy!