Challah

Ingredients

• 3.5 to 4 cups flour
• 2 packages quick-rise yeast
• 1/4 cup sugar
• 2 tsp salt
• 1 cup hot water
• 2 eggs
• 1/2 cup vegetable oil

Directions

Combine 2 cups flour, yeast, sugar and salt. Then add liquids. Mix well. Add additional flour until dough is soft and slightly sticky (not too firm!).

Sprinkle flour on clean, dry surface and knead dough well. Place dough in greased bowl and slightly oil dough. Cover with plastic wrap and let rise 30-45 mins. HINT: If you use a metal bowl and place the bowl on the stove as your oven heats, the dough rises better.

Remove dough from bowl and knead again. Split dough into two equal pieces. Split each piece into 3 equal pieces and roll till all 6 pieces are relatively long. Braid to form two loaves (3 pieces per loaf) or to form one large loaf. Pinch ends together.

Place on cookie sheet and let rise 20-30 mins. Bake at 375F for roughly 30 mins.

TIP: You can also beat an additional egg and brush this over the braided loaves before baking – particularly if you choose to sprinkle poppyseeds on top.