Traditional Braided Challah Bread

1. Activate Yeast

Start by dissolving the yeast in 1 3/4 cups of lukewarm water with a tablespoon of sugar. Let it sit for about 10 minutes until it becomes foamy.

2. Combine Wet Ingredients

In a large mixing bowl, combine the remaining 1/2 cup of sugar, vegetable oil, and 4 of the eggs. Beat until the mixture is smooth and well-blended.

3. Add Salt and Yeast Mixture

Add the salt and pour in the activated yeast mixture, stirring to combine everything thoroughly.

4. Add Flour and Knead Dough

Gradually add the flour, one cup at a time, mixing until the dough starts to pull away from the sides of the bowl. If using raisins, mix them in now. Turn the dough out onto a lightly floured surface and knead it for about 10 minutes until smooth and elastic.

5. First Rise

Grease a large bowl with oil and place the dough inside, turning it so it's lightly coated with oil. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free spot for about 1-2 hours, or until it has doubled in size.

6. Preheat Oven and Shape Dough

Preheat your oven to 375°F (190°C). Divide the dough into three equal pieces. Roll each piece into a rope about 16 inches long. Braid the ropes together, starting from the middle to the ends, and then tuck the ends under to secure the braid. Place the braided loaf on a baking sheet lined with parchment paper.

7. Egg Wash and Optional Toppings

Beat the remaining egg and brush it over the loaf to give the bread a beautiful, golden-brown crust. If you like, sprinkle poppy or sesame seeds over the top for added texture and flavor.

8. Final Rise and Bake

Let the loaf rise for another 30 minutes to ensure a light and airy texture. Bake in the preheated oven for 30-40 minutes, or until the bread is a rich, golden brown and sounds hollow when tapped on the bottom. Allow it to cool on a wire rack before slicing.