Homemade Challah

Step 1

In the bowl of an electric mixer fitted with the dough hook, combine flour, sugar, salt, and yeast.

Step 2

Stir together.

Step 3

Add egg yolks, vegetable oil, and water.

Step 4

Mix on low speed for 3 minutes.

Step 5

Increase speed to medium.

Step 6

Knead for an additional 5 minutes. (The dough should be smooth and shiny. You can use the windowpane test to check for proper gluten development.)

Step 7

Scrape dough into a large bowl.

Step 8

Cover with plastic wrap. (If using a proofing box with a water tray, there is no need to cover with plastic wrap.)

Step 9

Let rise at warm room temperature (78℉/26℃-80℉/27℃) for 2 hours.

Step 10

Turn dough out onto an unfloured surface.

Step 11

Degas by patting down gently.

Step 12

Divide into thirds.

Step 13

Form each third into a rectangle.

Step 14

Cover with a piece of plastic wrap or a damp tea towel.

Step 15

Allow dough to rest for 15 minutes.

Step 16

While dough is resting, make egg wash by whisking egg yolk and water together until thoroughly combined and smooth. Set aside.

Step 17

Working with one rectangle at a time, turn dough horizontally.

Step 18

Fold the top third down and the bottom third up.

Step 19

Turn over so seam is on bottom.

Step 20

Roll into a log that is 12 inches long.

Step 21

Place on a large sheet of parchment paper.

Step 22

Repeat with 2 remaining pieces of dough.

Step 23

Braid, making sure to seal and tuck ends under. (See step-by-step photos in post.)

Step 24

Make egg wash by whisking egg and water together in a small bowl until smooth.

Step 25

Brush dough with egg wash.

Step 26

Cover with plastic wrap that has been sprayed with cooking spray.

Step 27

Allow to rise in a warm place for 1 hour, until noticeably risen.

Step 28

While dough is proofing, heat oven to 350℉/177℃.

Step 29

Brush dough with egg wash again.

Step 30

Bake for 18-22 minutes, or until done (190℉/88℃).