Challah Bread

Directions

• Start by proofing the yeast by dissolving it the warm water with the tablespoon of sugar In a large bowl until foamy, about 5 minutes (if no bubbles appear your yeast is likely dead). Stir in the oil and 4 of the eggs (reserve 1 egg for an egg wash after braiding), with the remaining sugar and salt. Once everything is mixed togather slowly add the flour, 1 cup at a time, to make a soft dough. If your mixer cant handle that much dough turn the dough onto your work surface and kneed it by hand until it is smooth,
• Lightly oil a large bowl and add your dough to it. Cover the bowl with plastic wrap and let the challah dough rise in a warm spot for about an hour or until it has almost doubled in size.
• After the first rise is complete punch the dough down with your fists, then cover it with plastic wrap and let it rise again for another half hour.
• To form the 6-strand challah braid, divide the dough in half for two loaves on a clean surface. Divide each half into 6 equally sized portions and roll the balls of dough into 6 equally sized strands, each about 16 inches long. Place the strands side by side and pinch the tops together.
• Starting with the outside right strand, move it over 2 strands to the left. Then take the second strand from the left and move it all the way across to the far right. Next, take the outside left strand and move it over 2 strands to the right. Then move the second strand from the right over to the far left. Repeat the pattern by starting again with the outside right strand being moved over 2 strands to the left, and so on until you have a long, braided loaf. (i recommend watching a youtube video of this for further clarity)
• Tuck the end of the braid underneath the loaf to secure it. To finish shaping the loaf, you need to plump it a bit into more of a loaf shape by sort of lifting and smooshing the braid in on itself a bit and wiggling it a bit to make the loaf a bit shorter, wider, and even from top to bottom. The braid shouldn’t come undone. This step can be done as you are transferring the braid from the surface where you formed it onto a parchment-lined baking sheet.
• Repeat to create the second loaf. Place the braided loaves on a parchment-lined baking sheet lined with at least 2 inches in between them so they don’t touch as they rise. Beat the remaining egg and brush half of it on loaves using a pastry brush. Be sure to get in the crevices of the braid and down the sides of the loaves. Allow the loaves to rise another hour in a warm place, then brush again with the remainder of the egg wash.
• Preheat the oven to 375 degrees then bake the challah for 30-35 minutes until golden brown. Enjoy!