Challah Bread

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Pour warm water into the bowl of a stand mixer and sprinkle the yeast over top. Let sit 3-5 minutes until bubbly.
2. Turn on the paddle attachment and add white sugar, brown sugar, vegetable oil #1, eggs #1, and salt. Mix until combined.
3. Remove paddle attachment and replace with dough hook.
4. Mix on low speed and add flour one cup at a time, scraping down the sides as needed. Mix with dough hook until smooth to the touch (not sticky) and elastic.
5. Grease a large mixing bowl (preferably glass) with vegetable oil #2, place dough in the bowl. Dampen a clean cloth with warm water and place over the bowl.
6. Allow dough to rise in a draft free location for 1.5 hours or until the dough doubles in size.
7. Turn out the risen dough onto a well floured surface. Divide dough in half and knead each half about five minutes, adding flour as needed to keep smooth.
8. Divide two pieces in half again, so that you have four pieces total.
9. Take one piece of dough and divide again into pieces for braiding. See recipe post for links to instructional videos and braid according to the instructions you have chosen. Repeat with remaining pieces of dough.
10. Repeat with remaining pieces of dough. Place braided loaves onto a greased baking sheet. Cover again with a towel and allow to rise 30-40 minutes.
11. Beat egg #2 and brush onto the risen loaves using a pastry brush or paper towel, being sure to reach into all the cracks.
12. Bake loaves at 350 degrees for 40 minutes or until golden brown and crisp on the outside. (Each oven, pan, loaf size, etc. will cause differences in cooking time, so be sure to check your loaves carefully.)
13. Cool loaves on a wire rack for about an hour before slicing.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Pour warm water into the bowl of a stand mixer and sprinkle the yeast over top. Let sit 3-5 minutes until bubbly.
2. Turn on the paddle attachment and add white sugar, brown sugar, vegetable oil #1, eggs #1, and salt. Mix until combined.
3. Remove paddle attachment and replace with dough hook.
4. Mix on low speed and add flour one cup at a time, scraping down the sides as needed. Mix with dough hook until smooth to the touch (not sticky) and elastic.
5. Grease a large mixing bowl (preferably glass) with vegetable oil #2, place dough in the bowl. Dampen a clean cloth with warm water and place over the bowl.
6. Allow dough to rise in a draft free location for 1.5 hours or until the dough doubles in size.
7. Turn out the risen dough onto a well floured surface. Divide dough in half and knead each half about five minutes, adding flour as needed to keep smooth.
8. Divide pieces in half again, until you have the indicated number of loaves.
9. Take one piece of dough and divide again into pieces for braiding. See recipe post for links to instructional videos and braid according to the instructions you have chosen.
10. Repeat with remaining pieces of dough. Place braided loaves onto a greased baking sheets (2 on each sheet). Cover again with a towel and allow to rise 30-40 minutes.
11. Beat egg #2 and brush onto the risen loaves using a pastry brush or paper towel, being sure to reach into all the cracks.
12. Bake loaves at 350 degrees for 40 minutes or until golden brown and crisp on the outside. (Each oven, pan, loaf size, etc. will cause differences in cooking time, so be sure to check your loaves carefully.)
13. Allow loaves to cool completely.
14. Wrap each loaf in foil, then place into freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. Reheat in microwave for 1-2 minutes.