This recipe is adapted from Le Cordon Bleu trained chef Rana W. Lustyan and makes 1 large challah.
4 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
2 packets Instant yeast
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 1.4 cup room temperature water
1 – Place the flour, sugar, salt and instant yeast into a large bowl and mix together.
2 – Add the vegetable oil, vanilla and warm water and mix well.
3 – Continue mixing with your hands until the dough is sticky.
4 – Knead the dough on a flat surface sprinkled with some flour for 5 – 7 minutes.
5 – Coat the dough with oil and cover the bowl with a kitchen towel. Let the dough rest for at least 2 hours or overnight.
6 – Divide the dough into equal parts and roll out to make strands for braiding.
7 – At this point you can add sesame seeds or other toppings like chocolate chips. You can also brush the challah with egg wash if you like.
8 – Place the dough in a 350 degree oven for 20 to 25 minutes until it is golden brown.
Chocolate Chip Challah