Challah

This recipe is adapted from Le Cordon Bleu trained chef Rana W. Lustyan and makes 1 large challah.

Ingredients:

4 cups all-purpose flour

1/2 cup sugar

1 teaspoon salt

2 packets Instant yeast

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 3/4 cups room temperature water

egg wash (1 beaten egg plus 1/2 teaspoon water) – optional

Directions:

1 – Place the flour, sugar, salt and instant yeast into a large bowl and mix together.

2 – Add the vegetable oil, vanilla and warm water and mix well.

3 – Continue mixing with your hands until the dough is sticky.

4 – Knead the dough on a flat surface sprinkled with some flour for 5 – 7 minutes.

5 – Coat the dough with oil and cover the bowl with a kitchen towel. Let the dough rest for at least 2 hours or overnight.

6 – Divide the dough into equal parts and roll out to make strands for braiding.

7 – Cover the dough with a kitchen towel and let it proof (rest) for another 10 minutes. You can brush the challah with egg wash if you like. You can add sesame seeds or other toppings like chocolate chips.

8 – Uncover and place the dough in a 350 degree oven for 20 to 25 minutes until it is golden brown.

Enjoy!

Chocolate Chip Challah