Part 1

subheading: Dough Ingredients:

1 ½ cups lukewarm water, divided

1 packet active dry yeast (1 packet is equivalent to 2 ¼ tsp or .25 ounce active dry yeast) - you may substitute 1 ¾ teaspoons of instant yeast or .6 ounce compressed fresh yeast (1 small cake)

1 teaspoon sugar

1 large egg

3 large egg yolks

⅓ cup honey

2 tbsp avocado oil (I prefer avocado oil for flavor and health reasons - you may substitute sunflower oil or canola oil)

2 teaspoons salt

4 ½ to 6 cups all purpose flour - PLEASE NOTE - if you are using the metric conversion tool on this recipe, the flour is not updating correctly. The correct metric measurements for flour are 562.5 to 750 grams (do not change the recipe serving sizes or it will not work)

subheading: Egg Wash Ingredients:

1 large egg

1 tablespoon cold water

½ teaspoon salt

subheading: Optional Ingredients:

Raisins, chocolate chips (1 ½ cups of either)

subheading: Optional Toppings:

Sesame seeds, poppy seeds, kosher salt

subheading: NOTES:

You will also need: Large mixing bowl, whisk, kitchen towel, cookie sheet, parchment paper, plastic wrap, pastry brush, timer

note: Note: This recipe will make 1 very large challah, 2 regular challahs, or 24 mini challah rolls. I usually divide the dough in half to make 2 medium challahs, which are more manageable and easier to braid than a large one. Choose what works best for you!

To Substitute Rapid Rise Yeast: This type of yeast tends to create a faster rise, and you only need one rise with it versus two with active dry (so no need to punch down the dough and rise again). You would need .1875 ounces of rapid rise per batch of challah (1 tsp a scant 3/4 tsp). Skip dissolving the yeast in water with sugar and add the additional 1/4 cup lukewarm water and sugar directly to your dough together with the other liquid ingredients, so you're retaining the same total amount of liquid. Do make sure you use warm water if going this route (110 or 120 degrees - not hot, but nice and warm). To Substitute Rapid Rise Yeast: This type of yeast tends to create a faster rise, and you only need one rise with it versus two with active dry (so no need to punch down the dough and rise again). You would need .1875 ounces of rapid rise per batch of challah (1 tsp a scant ¾ tsp). Skip dissolving the yeast in water with sugar and add the additional ¼ cup lukewarm water and sugar directly to your dough together with the other liquid ingredients, so you're retaining the same total amount of liquid. Do make sure you use warm water if going this route (110 or 120 degrees - not hot, but nice and warm).

Learn to make challah bread for Shabbat with this step-by-step recipe, and discover the significance of this fluffy, aromatic, braided Jewish bread.

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Directions at toriavey.com

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