Eat It

Instructions

1

Heat 1 3/4 cups water to 110 degrees F. In a large bowl, dissolve yeast and 1 tablespoon sugar in the heated water.
2

Whisk oil into yeast misture, then beat in 4 of the eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough starts to hold together it's ready for kneading. If you have a stand mixer, you can also use it with a dough hook for both mixing and kneading.
3

Turn dough onto a floured surface and knead until smooth and elastic. Grease a large bowl with a bit more olive oil, then place dough ball in bowl. Cover loosely with plastic wrap or a tea towel and let rise in a warm place for 1 hour, until almost doubled in size. Press a fist into center of dough to punch down dough, then cover and let rise again in a warm place for another half hour.
4

To make a 6-braid challah, either straight or circular, take half the dough and form that into 6 balls. With your hands, roll each ball into a snake-like strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, side by side. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with what is now the outside right strand and continue this until all strands are braided.
5

To bake, preheat oven to 375F and brush loaves again. Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
6

Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack before serving.

Ingredients

Instructions