Description
This is the kind of challah that makes your kitchen smell like something special is happening. It’s soft, slightly sweet, and forgiving enough even if your dough isn’t perfect.
Ingredients
Units
Scale
- 2 cups warm water
- 1/2 cup oil
- 1/2 cup sugar
- 1 Tbsp salt
- 2 eggs
- 1 packet instant yeast (about 2 1/4 tsp)
- 6 to 8 cups all-purpose flour
- 1/2 cup raisins (optional)
- Sesame seeds or poppyseeds (optional)
- 1 egg (for egg wash)
Instructions
- In a large bowl, add the 2 cups of warm water, ½ cup of sugar, and 1 packet of instant yeast.
- Give it a quick stir and let it sit for about 5 minutes. It should look a bit foamy. If it doesn’t, your yeast might be tired, so it’s worth starting again.
- Add the ½ cup of oil, 2 eggs, and 1 Tbsp salt. Mix it with a wooden spoon or your hands, nothing fancy needed.
- Start adding the 6 to 8 cups of all-purpose flour, one cup at a time.
- Once it gets too thick to stir, switch to kneading. The dough should feel soft and slightly tacky, not dry or stiff. If it’s too sticky, add a bit more flour, but go slowly.
- Knead for about 8 to 10 minutes until smooth.
- If you’re adding the ½ cup of raisins, work them in during the last minute of kneading.
- Place the dough in a lightly oiled bowl, cover loosely, and let it rise until doubled in size.
- This usually takes about 1 hour, depending on how warm your kitchen is.
- Punch the dough down gently, then divide and shape. Plait into braids or keep it simple.
- Place on a lined baking tray, cover lightly, and let rise again for about 30 minutes. They should puff up nicely but not collapse if you touch them.
- Brush with 1 beaten egg and sprinkle with sesame seeds or poppyseeds if using.
- Bake at 350⁰F (180⁰C) for about 20 to 25 minutes, until golden brown and hollow-sounding when tapped underneath.
- Let cool a bit before slicing.
Notes
Prepared, tried, and tested by Hannah
