Makes 2 large loaves

Wet Ingredients

6 egg YOLKS no whites. Reserve a little of the whites to brush the top.

1 1/2cup of slightly warmer than warm water ( like what u bathe a toddler in)

1/3 c vegetable oil

1/4 -1/3 honey (my family likes it sweet)

Dry Ingredients

5 cups KING ARTHUR all-purpose flour and an extra cup on reserve

1 packet dry active yeast- u can use rapid rise if u want

1 tsp salt

1 tsp sugar Another tip of sugar for the yeast This makes a VERY tender final product. Adding the whole egg instead of just the yolk makes a firmer end result. This is the main difference in my recipe from others out there. This is the basic Challah recipe but can go so many different ways from here.

Directions

Combine warm water, yeast and sugar.

Let set fir yeast to activate, it will form a foam on top. Too hot water will kill the yeast. Sugar feeds the yeast. Separate yolks from whites in two separate bowls.

Combine 5 cups flour, salt, sugar, stir with a fork to combine well and fluff the flour. Make a well in the middle.

Pour eggs, yeast water, oil, and honey into the well and begin to combine. The flour will form a dough. If it’s sticky sprinkle some flour. If it’s crumbly and dry add a couple of drops of water. The dough should be like rough play dough.

On a flour-dusted surface, knead the dough. It should end up like a smooth play dough texture.

Place in a nicely oiled bowl. Cover and put in a warm area of your kitchen for at least 45 min. The dough will double, triple in size. Punch the dough down and knead again until it comes back together into a nice smooth ball. Playdough consistency.

Rest for 15-30 minutes. It will double in size again. Come back, split into 2, the each of them split into 3.

Each small ball roll into 3 ropes then braid. Let rest for 10min, brush top w a little egg white with a couple of drops of water. (Water and egg whites mixed then brush on).

For the challah pictured- measurements are rough because I don’t measure. 1-3 sticks of room temperature butter Brown sugar 1/4 cup Cinnamon 1/4 cup Vanilla 1tsp Cream these together. Make more if needed Each strand should be flattened then smear generously and roll seal each strand.

Proceed to braid. Raisins and nuts can be added to make extra special for holidays. Put on a cookie sheet (I line mine with parchment paper) Bake for 25-40 min. The basic recipe can be modified in many different ways.