At the beginning, this takes a while. Now it takes me around 25 minutes, start to finish, to make this challah dough, by hand. Adjust sugar according to taste. The recipe as-is makes pretty sweet dough. Yields 6 large challahs.
The Best Challah
- Cooking and Prep: 3 h 45 m
- Serves: 60
Prepare the Dough
Mix yeast, water and tablespoon sugar. Allow to sit until bubbly. If yeast mixture doesn't bubble, try again.
Add eggs, oil and remaining sugar. Mix. Then add around one fourth of the flour and mix to combine. Add another fourth of the flour and mix. Add another fourth of the flour with salt and mix.
Add remaining flour and mix and knead with hands until flour is combined and dough is smooth (more flour may be required depending on your kitchen's humidity). Cover with plastic wrap in a warm place until doubled, around two hours.
Punch down dough and allow to rise another hour.
Shape and Bake
Punch down dough and separate challah with a bracha. Shape challah and allow to rise in pans 30 minutes.
Brush with beaten egg and sprinkle with toppings, if desired. Bake at 350 degrees Fahrenheit for 30 minutes, or until golden brown.