All-In-One Challah Recipe

In a small bowl, combine yeast, 2 cups warm water and tablespoon sugar. Allow to sit for 10 minutes. Meanwhile, mix flour, water, sugar, oil and salt in a large bowl. Add yeast mixture to flour mixture and knead until smooth. You may need to add up to an extra cup of flour if dough is sticky, but try to add as little as needed. Too much flour will affect the fluffiness and taste of the dough. Cover and allow to rise for 30 – 40 minutes. Punch down dough, cover, and allow to rise for another 20 – 30 minutes. (If you're in a hurry you can skip the second rising.) Punch down dough. Divide dough in 6 equal pieces. Divide each piece into six equally-sized pieces, yielding 24 dough balls. Sprinkle counter or work space with flour, and braid your challahs. Place challahs on parchment lined baking sheet. Allow to rise for 20 – 30 minutes. Beat egg with a few drops of water, and using a pastry brush, coat the top and sides completely. Sprinkle with topping of your choice. Bake at 350 for 12 minutes, then reduce oven 20 335 and bake another 20 minutes. Allow to cool on wire racks. These challahs freeze beautifully! Wait until they are completely cool before bagging. Defrost out of the bag on a paper towel to eliminate any moisture, and reheat briefly before serving (or before candle lighting) for a fresh taste. Dough Tip: If you don't want to use of all your dough the same day, stick the extra portion or two in gallon ziploc bags and take out of the fridge about an hour before you're ready to roll and bake. The dough will stay good in the refrigerator for a day or two, after that it starts to develop a bit of a yeasty taste.