Ingredients:

  • 1 package (2 ¼ teaspoons) active dry yeast (7g)
  • 1/4 cup (60ml) warm water (105-115°F / 40-46°C)
  • 1 teaspoon (5ml) granulated sugar
  • ½ cup (120ml) warm milk (whole or 2%)
  • ¼ cup (50g) granulated sugar
  • ¼ cup (60ml) vegetable oil (canola or sunflower oil work well)
  • 1 teaspoon (5ml) salt
  • 2 large eggs + 1 large egg for egg wash
  • 4 – 4 ½ cups (500-565g) all-purpose flour, plus more for dusting
  • 1 large egg
  • 1 tablespoon (15ml) water
  • Sesame seeds or poppy seeds for topping (optional)

Instructions:

  1. Combine warm water, sugar, and yeast in a mixing bowl. Let stand for 5-10 minutes until foamy.
  2. In the same bowl, add warm milk, sugar, oil, salt, and eggs to the yeast mixture. Whisk to combine.
  3. Gradually add the flour, 1 cup at a time, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean towel and let rise in a warm place for 60-90 minutes, or until doubled in size.
  6. Punch down the dough to release the air. Divide the dough into 3 equal pieces for a simple braid, or 6 pieces for a more intricate braid. Roll each piece into a long rope, about 12-14 inches long.
  7. Braid the ropes together according to your chosen braiding style.
  8. Place the braided loaf on a baking sheet lined with parchment paper. Cover loosely with a clean towel and let rise for another 30-45 minutes, or until puffy.
  9. Whisk together the remaining egg and water.
  10. Gently brush the entire surface of the loaf with the egg wash. Sprinkle with sesame seeds or poppy seeds, if desired.
  11. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until golden brown and the internal temperature reaches 190-200°F (88-93°C).
  12. Remove the challah from the oven and let cool on a wire rack before slicing and serving.