Challah

Process

1.  Pre-heat the oven to 350F

2. Combine the warm water and 2 tablespoons of the sugar to dissolve, then sprinkle the yeast over the top. Let stand until foamy for 5 to 10 minutes. Add the remaining 6 sugar, 4 tablespoons of the vegetable oil, honey, and 3 of the eggs, then whisk until incorporated. 

3. Add 5½ cups flour and the salt to the mixture, and knead until a very smooth dough forms, about 10 minutes. 

4. Place the dough in a greased bowl, cover, and let rise until doubled in size.

5. Beat the remaining egg and brush liberally on the challah. Let the challah rise again, uncovered, until doubled in volume, about 1 hour.

6. Brush the challah again with the remaining beaten egg, then sprinkle with a garnish of your choosing, and a heavy pinch of flaky salt.

7. Bake, rotating the pan halfway through the cooking time, for 35 to 40 minutes, until the challah is golden brown and has reached an internal temperature of 190°F. Remove from the oven and let cool completely before slicing. Serve the challah the same day you bake it.

To Braid

1. Lay out all the ropes vertically, then link the top of each rope and pinch together to seal, tucking the sealed end under itself slightly.

2. Take the outer two ropes and cross them over each other to switch places, crossing the rope from the right under the rope from the left.

3. Take the farthest rope on the right and cross it over to be in the middle (with 3 ropes on the left of it and 2 ropes on the right).

4. Take the second rope from the left and cross it all the way to the far right.

5. Take the farthest rope to the left and move it to the middle.

6. Take the second rope from the right and cross it all the way to the far left.

7. Return to step 3 and repeat until all the dough is braided, then pinch the ends to seal and tuck the sealed end under.