Traditional Jewish Challah Bread Recipe

In a large mixing bowl, combine the *water* and *instant dry yeast*. Let it sit for about 5 minutes until it becomes frothy. This indicates that the yeast is active.

Next, add the *all-purpose flour*, *sugar*, *salt*, and *vegetable oil*.

Incorporate the *eggs* into the mixture and stir until a rough dough forms.

Transfer the dough onto a lightly floured surface. Knead the dough for about 10 minutes until it becomes *smooth and elastic*.

Once kneaded, place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm area until it doubles in size, approximately *1 to 1.5 hours*.

After the dough has risen, punch it down gently to release any air. Divide the dough into three equal pieces.

Roll each piece into a long strand and **braid** them together, pinching the ends to seal.

Place the braided loaf onto a baking sheet lined with parchment paper. In a small bowl, whisk together the *egg*, *water*, and a *pinch of salt* to create the egg wash.

Brush the egg wash generously over the braided loaf to achieve a beautiful golden crust.

Cover the loaf again and let it rise for an additional *30-45 minutes* until puffy.

Preheat your oven to *175 degrees Celsius (350 degrees Fahrenheit)*. Once the loaf has risen, bake it for *25-30 minutes* or until it’s golden brown and sounds hollow when tapped on the bottom.

Remove from the oven and allow it to cool on a wire rack before slicing. Enjoy your homemade challah with friends and family!