Egg Challah recipe for 2 large challahs (with directions)
To make yeast mixture...put the following 3 ingredients in a large bowl…
2 Tbl. dry yeast
1 Tbl. sugar
1 2/3 cups warm water
Mix above ingredients and let stand for approximately 10 minutes. (It needs to bubble up)
Then add to following ingredients to yeast mixture
1/3 cup canola oil
1/2 cup sugar
1 egg
5 ½ cups bag high gluten (or bread) flour
Combine all ingredients and THEN add 2 tsp. salt
Knead the dough for 10 minutes.
Put a little bit of oil on palm and rub on top and bottom of ball of dough and cover with saran wrap (and towel over that). Let rise on counter for 2 hours.
Divide dough into 2 even parts
Braid challahs and put on a cookie sheets and/or in challah tins. (If I use a cookie sheet, I put parchment paper on it, spray it with Pam and then place challah on it. Otherwise, I spray the challah tin with Pam).
Mix 1 egg in a small bowl and brush each challah with egg wash. Then sprinkle with your favorite topping.
Let challahs rise for another 45 min
Bake at 350 degrees for ½ hour. (or until it feels hollow on bottom when tapped)
Take challah off of cookie sheet (or out of tin) and cool on rack.
ENJOY!!!