Challah for Eight

Ingredients and Weight

• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• 1/2 cup warm water (110-115°F)
• 1 large egg
• 1/2 cup vegetable oil
• 2 teaspoons salt
• 3 1/2 to 4 cups all-purpose flour
• 1 egg yolk mixed with 1 tablespoon water, for egg wash

Preparation Time:

20 minutes

Cooking Time:

30 minutes

Difficulty Level:

3

Preparation Method Steps:

1. In a small bowl, dissolve the yeast in the warm water and sugar. Let stand for 5 minutes, or until the yeast is foamy.
2. In a large bowl, whisk together the egg, oil, salt, and 3 1/2 cups of the flour. Add the yeast mixture and stir until a dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until the dough has doubled in size.
5. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 12-inch rope.
6. Braid the ropes together to form a challah. Place the challah on a greased baking sheet, cover with plastic wrap, and let rise in a warm place for 30 minutes, or until the challah has doubled in size.
7. Preheat the oven to 375°F (190°C).
8. Brush the challah with the egg wash and bake for 30-35 minutes, or until golden brown.
9. Let cool on a wire rack before serving.

Nutritional Information:

• Calories: 240
• Fat: 6g
• Saturated fat: 1g
• Cholesterol: 50mg
• Sodium: 320mg
• Carbohydrate: 42g
• Protein: 8g

Dish Characteristics:

• Fluffy and light
• Braided and eggy
• Perfect for breakfast, lunch, or dinner

User Comments:

• "This challah is so delicious and easy to make! I love the braided design." - Sarah
• "I've tried many challah recipes before, but this one is by far the best. It's the perfect balance of sweet and savory." - Emily
• "This challah is a must-have for any special occasion. It's beautiful and delicious!" - Jessica

Special Precautions and Tips:

• Make sure the water is warm enough to activate the yeast, but not too hot, or you will kill the yeast.
• Don't over-knead the dough, or it will become tough.
• If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more water.
• Let the challah rise in a warm place to help it double in size.
• Brush the challah with egg wash before baking to give it a golden brown color.