The Challah Recipe You Didn't Know You Needed

Since quarantine has started my mom and I have been making homemade challah every Friday for Shabbat. This week I flew solo and made the Challah all by myself and let's just say that I am very proud of the way that it turned out. And to say the least if I can make a good Challah anyone can make a good Challah.

Ingredients 3/4 tbsp yeast 1/2 tbsp sugar for the yeast and 1/4 cup for the dough 1/4 cup vegetable oil 2 eggs 1/2 tbsp salt 4 cup flour Directions 1) In a bowl mix the yeast, 1/2 tbsp sugar and 6 tbsp of lukewarm water. Whisk the mixture and let it sit for about 15 minutes to ferment.  2) Once the yeast has fermented (it should have a layer of foam on top and be a little bubbly), add the oil, salt, eggs and remaining 1/4 cup of sugar and whisk it all together.  3) Then, gradually add the flour while mixing with a wooden spoon. You will probably eventually  have to go In with your hands to mix.  4) Mix until all the flour comes together with the doughm this may take a couple of minutes but I promise the dough will come together! 5) Place the dough in a greased bowl and let it rise in a warm place with a towel covering the bowl for one hour.  6) After the hour, take the dough out and punch it and then let it rise again for 30 more minutes.  7) Braid the dough any way you like and then cover in an egg wash. I personally made two challahs out of the dough but you can also make one big challah. I then covered my challah in an egg wash with vanilla and then sprinkled sugar on top but you can add whatever seasoning you desire. In the past, I've added everything bagel seasoning, cinnamon, salt, and sesame seeds.  8) Bake the challah for 30-40 minutes at 375 or until it is golden brown.  9) Then the challah Is ready to enjoy!