Easy Delicious Challah

I have taken my tried-and-true challah recipe and streamlined the steps to make it so easy that even a novice can prepare this delicious bread for Yontiff!  Watch any of the videos to learn how to shape the round challah of your choice.

7 cups bread flour + ½ cup more if needed

2 packets Rapid Rise Yeast

1 tablespoon kosher salt

4 large eggs

1 teaspoon vanilla

3/4 cup corn oil (or other vegetable oil) + 1 T. for greasing bowl

1 ½ cups water or Simply Apple Juice

¾ cup sugar

Egg wash- 1 egg mixed with 1 T. water and 1 t. honey

1. Place 7 cups flour, yeast and salt in the bowl of an electric mixer fitted with a dough hook. Turn machine on to low (#1) for 10 seconds to combine.
2. Lightly beat eggs and vanilla with a fork in a 1-quart bowl until combined. Set aside
3. Measure oil in a one cup liquid measuring cup. Set aside.
4. Measure water or juice in a 2-cup glass measuring cup. Add the sugar and stir once or twice. Microwave water/sugar on high for exactly 1 minute 20 seconds.
5. Turn mixer on to low (1). Immediately add the hot water/sugar mixture straight from the microwave, and then add the eggs and then the oil. In that order.
6. Turn mixer to medium (#2) and continue mixing with dough hook for six minutes. If necessary, add some of the remaining flour to the bowl. Make sure that there are no pockets of flour on the bottom of your bowl.  If necessary, stop the mixer and scrape up residual flour so it gets incorporated when you turn the mixer on again.
7. ***If adding additional ingredients to the bread dough, add them now.
8. Turn the machine back on to medium (#2) for another 2-3 minutes. The mixture should be satiny smooth and not sticky if touched with your floured finger
9. Grease a 4-quart bowl with the extra tablespoon of oil. Add the dough to the bowl turning it over to coat on all sides. Cover the bowl with plastic wrap and let rise in a draft free spot until doubled in size, about 1 ½ hours.  (I like to use an out of the way corner in my kitchen or a warming drawer set on low) Dough can also be put in the refrigerator to rise overnight.
10. When dough is ready, remove from bowl, punch it gently with your fist and cut into 3 or 4 pieces.
11. Shape dough into loaves or braided loaves. Place formed breads on parchment paper lined cookie sheets and let rise until light and doubled (about 30 minutes to an hour).
12. Preheat the oven to 325F. For even baking use 2 ovens if possible.
13. Mix the egg wash ingredients together is a small glass bowl with a fork or bar whisk. Brush the tops of the loaves with the egg wash and place the cookie sheets on the lower third racks of your ovens.
14. As soon as you place the loaves in the oven turn up the temperature to 350F. Bake the loaves for 25 minutes or until the loaves are golden brown and have a hollow sound when tapped (internal temperature between 195F-200F).  Cool completely before slicing.

Tina’s Tidbits:

Challah Your Way!

• Add 2 tablespoons Poppy seeds to the Flour and 1 cup of dark raisins in step #7
• Add ½ teaspoon cinnamon to the flour and 1 cup finely chopped apples in step #7
• Add 1 1/2 teaspoons vanilla with the eggs and 8 ounces chocolate chips in step #7
• Add grated zest of one orange to the flour, substitute ¼ cup of the water for ¼ cup orange juice and add 1 cup dried cranberries or cherries in step #7