Challah

the best challah

• Ready In: 3 hrs 20 mins
• Serves: 16
• Yields: 1 loaf

Ingredients

• 1⁄2 teaspoon sugar
• 1 1⁄4 ounces active dry yeast, about 2 1/4 teaspoons
• 3⁄4 cup warm water, about 100 to 110 degrees
• 1⁄4 cup  vegetable oil
• 1  large egg, lightly beaten
• 3 1⁄3 cups all-purpose flour
• 1 1⁄4 teaspoons salt
•  nonstick cooking spray
• 2  tablespoons water
• 1  large  egg yolk, lightly beaten

Directions

1. Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Add oil and egg, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to yeast mixture; beat with a mixer at medium speed until smooth.
2. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.).
3. Punch dough down; shape into a ball. Return dough to bowl; cover and let rise 1 hour or until doubled in size.
4. Punch dough down; turn dough out onto a lightly floured surface. Cover and let rest 15 minutes.
5. Divide dough-into 3 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each portion into a 15-inch rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes, and pinch loose ends together to seal. Cover and let rise 1 hour or until doubled in size.
6. Preheat oven to 375 degrees.
7. Uncover dough. Combine 2 teaspoons water and egg yolk; brush over braid. Bake at 375 degrees for 35 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.