INSTRUCTIONS FOR CHALLAH BREAD

STEP 1: PROOF THE YEAST

• In a cup, stir in 1 cup of lukewarm water or milk [100*F – 110* F], a teaspoon of sugar, and yeast. Let the mixture stand for 10 minutes, or it turns frothy and doubles in volume.

  Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

STEP 2: PREPARE THE DOUGH [BY HAND OR USING A STAND MIXER]

• In a bowl, add flour, sugar, salt, oil, yeast mixture, and eggs. Mix with a spatula until all the flour is incorporated.
• Transfer the dough to a lightly floured work surface and knead it for around 15-20 minutes. The dough will be soft, elastic, and spring back when pressed.
• If using a stand mixer, knead the dough for 5 minutes.

  Note: If the dough is sticky, add some flour. If it’s dry, add 1-2 teaspoons of lukewarm water.
• Shape the dough into a ball and place it in a greased bowl.

STEP 3: PROOF THE DOUGH [TRADITIONAL OR USING INSTANT POT]

• In a greased bowl, place the dough and turn it to grease it on top.
• Cover the bowl with a kitchen towel. Place the dough in a warm place for 1 1/2 to 2 hours or until it doubles in volume.

Proof the dough in Instant Pot:

• In an Instant Pot, place the dough in the greased inner pot and turn it once to grease the top.
• Place the lid, and cover the pot. Turn ON YOGURT (normal) for 1 hour.

  Note: I used a glass lid that fits, to cover the inner pot.

STEP 4: BRAID THE CHALLAH BREAD

• Transfer the dough onto a work surface, and punch it down. Depending upon the type of the braid, divide the dough into 3 or 6 equal pieces. Shape each piece into a smooth ball. Cover the dough balls with a clean kitchen towel, and let them rest for 10 minutes.
• Take one portion of the dough ball and roll it into a long rope about 16 inches long.

  Note: If the ropes shrink, allow them to rest for 5 minutes, then try rolling them again.

For 6 strand Challah

• Please watch the video on how to braid 6 strand challah?
• Place the 6 ropes parallel to each other and pinch the top of the ropes together. Slightly dust the ropes with some flour to prevent them from sticking.
• Repeat the following steps until you reach the end of the bread.
• Make 3 sets of ropes. Each set of ropes, has 2 ropes, rope 1 (inner rope) and rope 2 (outer rope).
• Begin with the rightmost set of ropes, then the leftmost.
• 3: [Right]: Place rope 1 (inner rope) to the far left, and rope 2 (outer rope) in the middle of the two sets.
• 3 [Left]: Place rope 1 (inner rope) to the far right, and rope 2 (outer rope) in the middle of the two sets.
• Repeat steps 1, 2, 3 with the remaining loaf. At the end of braiding, pinch the ends of the ropes together and push that edge underneath the loaf.

STEP 5: LET THE CHALLAH RISE

• Line a baking sheet with parchment paper. Place the braided challah onto the baking sheet.
• Using a pastry brush, brush the challah with an egg wash. Make sure to reach the cracks and sides of the loaf.
• Place the bread in an oven that’s turned OFF. Turn ON the oven light. Let it rise for 2 hours. Every 40 minutes brush it with egg wash. 
• Alternatively, place it in a warm place for 2 hours or until it doubles in volume.

STEP 6: BAKE THE CHALLAH

• Preheat the oven to 350°F.
• Using a pastry brush, again brush the challah with an egg wash. Make sure to reach the cracks and sides of the loaf.
• [Optional] Sprinkle the top with some sesame seeds.
• Place the challah in the center rack. Bake it for 30 to 35 minutes, or until the top is golden brown and an instant-read thermometer reads 190°F in the center.

  Note: If the top is browning quickly, loosely tent the bread with the foil.
• Remove the Challah from the oven and brush with some melted butter. Allow it to slightly cool on a cooling rack. Serve a warm slice of Challah.
• This recipe yields 1-16 inch loaf.