Challah

INGREDIENTS

1 tablespoon  active dry yeast
½ tablespoon sugar
1 ¼ cups warm water
4  egg yolks
1  whole egg
¼ cup  water
½ cup  vegetable oil
½ cup honey
½ teaspoon salt
5 cups  MAYA All-Purpose Flour, plus more as needed for kneading
1 egg, for egg wash

PROCEDURE

Dissolve yeast and sugar in half cup of water; set aside.

In a bowl, combine the remaining water, egg yolks, egg, vegetable oil, honey and flour. Stir in yeast mixture until dough leaves the sides of the bowl then transfer to a floured surface for kneading. Add more flour as needed for kneading until the dough is smooth and elastic. Place the dough in a greased bowl. Brush the dough lightly with oil then cover with cling film and let it stand for 1 ½ hours in a warm area. Punch down the dough when it has doubled in size. Knead again for 5 minutes. Divide the dough into 3 portions and roll into long logs. Pinch the ends and start braiding. Place in a baking tray lined with parchment paper and cover with a towel. Let the dough rest for 1 hour.

Preheat the oven to 375°F/191°C. Beat the remaining egg and set aside for egg wash. Bake the dough for 20 minutes. Remove from the oven then brush each braid with the beaten egg. Return to the oven for 10 more minutes. Cool on a rack before slicing.