Traditional Challah

If you are using active dry yeast, start by blooming the yeast. Combine the yeast, 1 teaspoon of the sugar, and the warm water in a small bowl. Let this sit for 10 minutes, until foamy. If using SAF Gold Instant yeast, skip this step.

In a large bowl or stand mixer fitted with the whisk attachment, combine 2 cups of the flour, the remaining sugar, the salt, and the SAF Gold instant yeast.

Add the water (and bloomed yeast, if applicable) and the oil. Mix thoroughly.

Add two of the eggs, along with 1 additional cup of flour. Mix until smooth. Switch to the dough hook, if using a stand mixer. Add another 2 cups of flour and mix until the dough begins to pull away from the sides of the bowl.

Turn the dough out onto a lightly floured surface and knead for about 5 minutes, working in the remaining 1/2 cup of flour only if needed. The dough should be soft and slightly tacky, not wet or stiff.

Place the dough in a greased bowl, cover with a damp towel, and let rise for 2-3 hours, until nearly doubled in size, punching down the dough once during the rise if possible.

Divide the dough and braid into one or two 3-, 4-, or 6-strand challahs. A simple three-strand braid works well. If the dough resists shaping, let it rest for 5-10 minutes and try again. Place the braided challah on a baking sheet lined with parchment paper and let it rise for 45-60 minutes, until visibly larger and light to the touch. While the challah rises, preheat the oven to 350°F.

Beat the remaining egg with 1 teaspoon of water and brush generously over the loaves. Sprinkle with sesame and poppy seeds, if using. Bake until golden brown. One large loaf will take 27-28 minutes; two smaller loaves will take 24-26 minutes. The loaf should sound hollow when tapped and register 190-195°F internally. Let the loaf cool before slicing.