Rising dough...makes 2 loaves
Braided loaves rising again...
Braided Challah Bread
1 1/2 Tbsp active dry yeast1 Tbsp plus 1/2 cup sugar
1/2 cup vegetable oil, plus more for greasing the bowl
1 Tbsp salt
8 1/2 cups flour
Poppy or sesame seeds for sprinkling
1. Dissolve yeast and 1 Tbsp sugar in 1 3/4 cups lukewarm water.
2. Whisk oil into yeast, then beat in 4 eggs, one at a time, along with remaining sugar and salt. gradually add flour. When dough holds together, it is ready for kneading.
3. Turn dough onto a floured surface and knead until smooth. Place dough in a well greased bowl, cover with plastic wrap and let rise in a warm place for one hour.
4. After dough has about doubled, punch it down, cover and let rise for another half hour in a warm place.
5. Punch down dough and braid into your desired shape.
6. Beat the remaining egg and brush it on the loaves. At this point, you can freeze the loaves to bake later, or let them rise for another hour if you’re going to bake now.
7. As the dough is rising, preheat the oven to 375 F and brush the loaves with egg again. Sprinkle seeds on your loaves as desired.
8. Bake in the middle of the oven (on a baking sheet covered with parchment paper if you have it) for 35-50 minutes. The loaves should be golden.