from Rebbeztin Malkah

You will need: 

1 cup + 1/3 cup warm water (about 120 degrees Fahrenheit)

5 tablespoons olive oil

3 eggs

1/4 cup sugar

1 teaspoon salt

4 cups flour(roughly measured)

1 tablespoon yeast

 

1 extra egg for basting the challah 

Add the ingredients in the order above (except for the extra egg) and knead adequately (about 10 minutes).  Let the dough rise for about an hour or until it doubles in size.  Place the dough on a lightly oiled and floured baking sheet reserved for bread. 

Next, divide the challah into 4 sections (3 if you do not know how to do a 4 strand braid).  Stretch the sections into long strands and bind them together at one end.  Then, braid your strands until you finish and have no dough left to braid.  Tuck the end of the strands gently under the braid and fluff it gently to make it look even and symmetrical.  

Depending on humidity, temperature and your challah, the second rise time can be anywhere from 15 minutes to 30 minutes.  If you let the challah rise excessively, it will lose its form. 

Set the oven to 360 degrees Fahrenheit.  Crack your extra egg into a pareve container and using your pareve basting brush, gently brush the challah with the egg.  Top off by sprinkling your challah with poppy seeds, sesame seeds or both!

Cook for 36 minutes. Bake time may vary according to your oven.

If you double this recipe, you will have to bake your challot at 360 degrees Fahrenheit for 42 minutes.  Times will also vary according to your oven.  If you halve this recipe, reduce your baking time to 26 minutes.

B'tayavon (to your appetite)!