I love making Challah, and my friends and family love for me to make it! This is a new recipe for me, but it turned out quite well. I often add dates, raisins, and/or sesame seeds to my bread, but this time, since it’s the first time I’ve made the recipe, I did not.
Basic Vanilla-Egg-Wash Challah
makes one large braided loaf
- 1 tablespoon active dry yeast
- 1-1/3 cups warm water
- 2 teaspoons salt
- 2 tablespoons and 2 teaspoons white sugar (in the future, I will do as I usually do and use honey)
- 1/3 cup vegetable oil
- 2 eggs
- 4 cups all-purpose flour
- 1 egg
- 1 tablespoon water
- 1/8 teaspoon vanilla sugar, or vanilla extract
- 1 tablespoon and 1 teaspoon sesame seeds (optional)
- In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and 2 eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl, and cover with a towel.
- Punch down the dough, and divide into 6 or 8 even pieces depending on what shape you want. Roll the pieces into ropes. Braid into a loaf. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under, and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread.
- Preheat the oven to 400 degrees F (200 degrees C). Whisk together the remaining egg, water, vanilla and sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top (optional).
- Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown.