Step 1

In a small bowl place yeast, 1 tsp sugar, lukewarm water and lukewarm pickle juice. Allow to sit around 5-10 minutes, until it becomes foamy on top.

Step 2

In a large bowl or stand mixer fitted with whisk attachment, mix together 1 1/2 cups flour and salt. After the water-yeast mixture has become foamy, add to flour mixture along with oil, jarred garlic and dill. Mix thoroughly.

Step 3

Add another 1 ½ cups of flour and 2 eggs until smooth. Switch to the dough hook attachment if you are using a stand mixer.

Step 4

Add another 1 cup of flour and then remove from bowl and place on a floured surface. Knead remaining 1 cup of flour into dough until it is firm and elastic. It should bounce back slightly when you poke it.

Step 5

Place dough in a greased bowl and cover with damp towel. Allow to rise 3-4 hours.

Step 6

Remove dough from bowl and divide into two. Braid each section into desired shape challah. (Makes two medium-large challah loaves).

Step 7

Preheat oven to 350 degrees.

Step 8

Bake for 25 minutes or until just golden on top and challah feels light and hollow.