Braided Round Challah
Ingredients
- 5 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons salt
- 2 1/2 teaspoons instant or fast rising yeast
- 1 cup plus 1 tablespoon warm water at 110° F, plus more if dough is dry
- 1/3 cup vegetable oil
- 2 large eggs
- 2 large egg yolks
- Cornmeal for sprinkling
- 1 large egg mixed with 1 teaspoon water beaten with a fork, to be used as an egg wash
Instructions
- In the bowl of an electric mixer, using a whisk, combine the flour, sugar, salt and yeast.
- In a mixing bowl, whisk the warm water, oil, eggs, and egg yolks.
- On low speed, using the paddle attachment, add the liquid ingredients into the electric mixer with the dry ingredients.
- Mix the dough on medium speed until well combined. Add more water, a tablespoon at a time, if the dough is too dry.
- Place the dough onto an unfloured work surface and knead well until smooth and elastic, about 2-3 minutes. Place the dough in a large mixing bowl that has been sprayed with nonstick cooking spray. Flip the dough over so the greased side is facing up.
- Cover the bowl of dough tightly with plastic wrap. Allow the dough to rise in a warm place until it has doubled in volume, about 1 hour.
- Using a dough cutter, divide the dough into 4 equal pieces by cutting the dough into halves then quarters. Roll each piece on a work surface until it forms a log which is about 18 inches long.
- On an unfloured work surface, place 2 of the logs parallel to each other, approximately an inch apart.
- Place the remaining 2 logs 90° across the center of the 2 parallel logs, also an inch apart. Flip one log up and place the log going crosswise under it. Do the opposite with the other crosswise log. This will start a basket weave pattern.
- Lightly cross the first 2 ropes right over the left. Do the same for the remaining 3 pairs of ropes.
- Take one rope from one pair and one rope from the adjacent pair and cross them left over right. Do the same for the remaining 3 pairs.
- Tuck all loops and ends gently under the challah.
- Transfer challah to a baking pan lined with parchment paper and sprinkled with cornmeal.
- Lightly cover challah with greased plastic wrap or a clean kitchen towel and allow the challah to rise until it has doubled in size, about 1 hour.
- While the dough is rising, preheat oven to 375°F. Using a pastry brush, egg wash the challah.
- Bake the challah for 25 to 30 minutes until nice and brown.
Notes
Makes 1 large challah