Challah Bread Recipe

In a small bowl, dissolve yeast in warm water and let it sit for 5 minutes until frothy.

In a large mixing bowl, combine sugar, flour, and salt. Make a well in the center.

In a separate bowl, whisk together 2 eggs and vegetable oil. Pour into the well of flour mixture.

Add the yeast mixture to the well and gradually incorporate the flour from the sides until a dough forms.

Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.

Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1.5 hours, or until doubled in size.

After the dough has risen, punch it down and divide it into 3 equal parts.

Roll each part into a long rope and braid them together. Pinch the ends to seal.

Place the braided dough on a greased baking sheet. Cover and let it rise for another 30 minutes.

Preheat the oven to 375°F (190°C). Beat the remaining egg and brush it over the bread for a shiny glaze.

Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Let the challah bread cool on a wire rack before serving.