Foolproof Challah Bread Recipe
Serving Size / Yield
- 1 tablespoon kosher salt
- 8 cups flour
- 2 packets active dry yeast
- ½ cup sugar
- 2 cups water
- ½ cup olive oil
- 5 eggs
Preheat the oven to 350 degrees Fahrehnheit and prepare a baking sheet with parchment paper.
First, combine the kosher salt with the flour until well incorporated, sifting over a flat surface to remove any lumps. Set this aside.
In a separate bowl, combine the active dry yeast and the sugar with the water. Ensure that the water is at least lukewarm to keep the yeast alive. Let this stand for five minutes until it becomes frothy and activated. You should see a bubbling mass of yeast on the top surface. Add the olive oil and eggs to this.
Pour the wet ingredients into the flour and salt mixture and stir this until combined. Knead for five minutes, or until the dough is smooth and elastic in texture. Set it aside and let it rest for an hour until it has doubled in size.
On a floured surface, separate the dough into two balls. Take the first ball and separate it into six strands. Braid or weave these using a traditional six-stranded braid, taking in the ends and brushing them with water to keep the braid from unraveling. Repeat this with the second ball.
Bake the loaves together at 350 degrees for an hour or until the bread is golden brown.