How to Make Braided Challah

                                   Challah in a Bag Recipe

1 cup warm water

1 TBS Instant Dry Yeast

1/3 cup sugar

3 TBS vegetable oil

1 egg

1 tsp salt

3 cups flour plus another 1/2 cup as needed

Glaze with 1 beaten egg (you can add honey and vanilla 1 tsp each)

1. Beat the egg, add water, oil and mix well. Then add sugar and salt and mix again.

2. Add the yeast to the flour in the bag, and mix it.

3. Pour liquid mixture into the gallon bag with the flour and yeast. Seal the bag, mix and knead it until well combined. Add extra flour if needed. Knead for 5 – 8 minutes.

4. Place bag on flat surface, let rise until doubled in size – should take 1-2 hours. To quick rise, place a cup of hot water in a microwave along with the dough in the bag (DO NOT TURN ON THE MICROWAVE.)

5. Punch down the dough. Empty the dough onto a floured surface and knead again, adding more flour as needed (adding raisins if desired), dough will be soft, divide into 3 pieces.

6. Roll each piece into a rope about 1 inch thick, about 8 – 10 inches long.

7. Braid the dough, tucking ends under, then place on a parchment lined or well-greased baking sheet. Allow to sit for 15 - 30 minutes to rise again. Dough is ready when you push your finger into dough and a divot remains.

8. Preheat oven to 350 F. Beat egg (add honey and/or vanilla if desired) and brush over all surfaces of braided loaf.

9. Sprinkle toppings on the dough, suggestions: poppyseeds, everything but bagel mix, za’atar, sesame seeds.

10. Bake in 350 F oven for 30-45 minutes until golden brown and loaf sounds hollow when tapped. Internal temp when done is 190 - 200 F.