Challah (Rubio's)
Yield
8 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 2 | cups |
water
warm |
|
| 7 | tablespoons |
sugar
|
|
| 4 | teaspoons |
salt
|
|
| ¼ | cup |
vegetable oil
|
|
| 4 | large |
eggs
room temperature |
|
| 7 | cups |
all-purpose flour
or less |
|
| 1 | x |
sesame seeds
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 473 | ml |
water
warm |
|
| 105 | ml |
sugar
|
|
| 2E+1 | ml |
salt
|
|
| 59 | ml |
vegetable oil
|
|
| 4 | large |
eggs
room temperature |
|
| 1.7 | l |
all-purpose flour
or less |
|
| 1 | x |
sesame seeds
|
*
|
Directions
In a small bowl, place warm water and yeast until yeast is softened.
In a large bowl, combine sugar, salt, salad oil, 3 eggs slightly beaten and about 3 to 4 cups of flour.
Mix with the yeast mixture, adding more flour if needed, to make a workable dough.
Knead until smooth and elastic.
Do not underknead.
Place in an oiled bowl and turn to oil top.
Cover and let rise until doubled in size.
Punch down the dough and divide in half.
Cut each half into 3 equal parts.
Roll each part into a strip 15-inches long.
Place 3 strips on a greased baking sheet.
Braid, fastening strips at each end.
Repeat with second half of dough.
Beat remaining egg slightly and brush tops and sides of dough.
Sprinkle with sesame seeds.
Bake in preheated 325℉ (160℃) oven for 30 to 40 minutes.
