Braided Challah from New York Deli and Coffee Shop
Ingredients
- 1½ Tbsp active dry yeast
- ½ cup + 1 Tbsp sugar
- ½ cup soybean oil
- 5 large eggs (set one aside for egg wash)
- 1 Tbsp salt
- 8 cups high-gluten flour
- 1¾ cups lukewarm water
Instructions
- Place the flour in a mixing bowl.
- Add sugar, salt, yeast, oil, 4 eggs, and water.
- Mix for 8-10 minutes until dough is smooth and elastic.
- Lightly oil a medium bowl and place dough inside. Cover and let rise 1 - 1½ hours, or until doubled in volume.
- Divide dough into 6 sections. Roll each into 8-9-inch ropes that taper at the ends.
- Lay ropes side by side and pinch together at the top.
- Begin braiding: Cross the top right and left strands once. Move the topmost left strand down to the center, then move the second strand from the right to the top left. Repeat, alternating sides, until the bread is complete.
- Pinch or tuck the ends under to seal.
- Cover and let rise 45-60 minutes until puffed.
- After 30 minutes, preheat oven to 300°F.
- Whisk remaining egg with a splash of water and a pinch of salt. Brush over the loaf, coating all creases.
- Bake for 30 minutes, until golden brown.
- Transfer to a rack and cool completely before slicing.
Notes
For High Holidays: Form challah ropes into 1-2-foot sections. Starting from the center, rotate counterclockwise until you reach the end.
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