Challah Bread

Ingredients

• 1 tsp. (5 ml) sugar
• 1/2 cup (120 ml) warm water
• 1 pkg. yeast
• 1/3 cup (80 ml) oil
• 1/4 cup (60 ml) warm water
• 2 - 3 Tablespoons (30-45 ml) sugar or honey
• 1 tsp. (5 ml) salt
• 2 eggs
• 3 1/2 to 4 cups (840-960 ml) flour
• poppy or sesame seeds
• 1 egg yolk beaten with 1 tsp. (5 ml) water

Method

1. Dissolve the sugar in 1/2 cup (120 ml) warm water in a large mixing bowl that has first been rinsed with hot water. Sprinkle the yeast on top and let stand for 10 minutes, then stir to dissolve.
2. Combine with the oil, warm water, sugar, salt, eggs, and half of the flour, and beat well.
3. Stir in the remaining flour; the dough should be sticky. Cover the dough and let rest for 10 minutes.
4. Turn out onto a floured board and knead for 10 minutes, adding flour as needed.
5. Round up in a greased bowl. Cover and let rise in a warm place until double in bulk, about 1 1/2 to 2 hours.
6. Punch down, cover, and let rise again until double, about 45 minutes.
7. Divide the dough into 3 equal parts and shape into strands. Place on a lightly greased baking sheet and braid loosely, fastening the ends securely. Cover with a damp cloth and let rise until double.
8. For a round bread, make one long thick rope, place it on a greased baking sheet, and coil it up like a snail starting from the center and working outwards. Tuck the end under, then cover with a towel until double.
9. Brush with beaten egg yolk and sprinkle with seeds.
10. Bake at 350°F (175°C) until golden brown, about 35 min.

I did it all in the food processor, This is so worth it.

Hope you try it.