Pull-Apart Jewish Challah Recipe

Dissolve active dry yeast in warm water. Add sugar and stir activating yeast until foamy.

Using a standard mixer, mix 1 egg, sugar, oil, and salt together. Add flour and mix.

Add activated yeast to the flour and mix well. Gradually add the remaining flour until dough forms and is kneadable.

On a clean surface, very lightly sprinkle flour and knead dough. Let stand on the counter for one hour and then punch down to deflate. Shape into a ball.

Place dough in a bowl and cover with plastic wrap. Refrigerate overnight or for at least 10 hours.

Preheat the oven to 350 degrees F. Punch down dough and knead for an additional. 5 minutes.

Form into a ball and cut this into 3 equal pieces.

Roll out the pieces into strands and let rest for 5 minutes. Roll out a second time. Strands should have become a little more elastic at this point.

Braid into challah loosely. The dough will rise again once down.

Now, allow the dough to rise for another 30 minutes until doubled in size. To test, gently poke a finger into the dough.

Whisk room temperature egg until homogenized to create an egg wash. Use a pastry brush to apply this onto the entire top of the challah. If desired, add sesame seeds.

Place challah on a baking sheet and bake for 30 minutes or until light golden brown.

Remove from the oven, let rest, and serve.

Enjoy!