Challah

Preparation

1. In a large bowl, dissolve 11g active dry yeast and 1 Tbsp sugar in 1¾ cups lukewarm water.
2. Whisk ½ cup vegetable oil into yeast, then beat in 4 eggs, one at a time, with remaining ½ cup sugar and 1 Tbsp salt.
3. Gradually add 1kg all-purpose flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
4. Turn dough onto a floured surface and knead until smooth.
5. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off.
6. Punch down dough, cover and let rise again in a warm place for another half-hour.
7. Divide dough into 8 equal pieces and roll each piece into a 30cm log.
8. Use 4 logs to [braid one challah](https://youtu.be/O5R6DAHI8LA?t=48). Repeat with the other 4 logs. Place each challah into a greased 21cm loaf pan.
9. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
10. If baking immediately, preheat oven to 375 degrees and brush loaves again. If freezing, remove from freezer 5 hours before baking.
11. Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.