In loving memory of Gram.

Instructions

Makes: 2 loaves of challah

1. Combine the flour, yeast, salt, and sugar in a large mixing bowl. Whisk thoroughly until evenly mixed

2. Pour in the oil and water and mix until the dough comes together in a loose ball

3. Turn out the dough out onto a clean, lightly floured surface. Knead for 8-10 minutes, adding small amounts of flour as needed to reduce stickyness, until the dough is tacky but not sticky and easily passes the window-pane test
   Window Pane Test: Gently stretch a corner of your dough ball into a thin sheet and look at a light/sunny window through it If you can stretch it thin enough to see the light through the dough then it passes, if the dough rips before that point, you need to knead more.

4. Form the dough into a ball and place in clean, lightly oiled mixing bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise (an oven with the light on works great).

5. Let the dough rise for 2-3 hours until it has doubled in size and doesn't quite spring back when lightly poked

6. Turn the dough out onto a clean surface and divide into two halves.

7. Take one half and divide it into three balls. Roll these balls into three 8-10 inch ropes. Place next to each other, pinch the top ends together, and braid the three strands together. Repeat with the other half of the dough.

8. Place both loaves onto a baking sheet or sheet pan with a piece of parchment paper on it. Cover loosely with plastic wrap or a kitchen towel and return to a warm place.

9. Let the loaves rise for 1-2 more hours, until they have plumped up and don't quite spring back when poked.

10. While the dough is rising preheat the oven to 375°. Make sure to take your challah out of the oven if you were letting it rise in there!!

11. In a small bowl whisk an egg and a pinch of salt until homogeneous. If you want to keep your challah vegan, instead whisk the agave and water together in a small bowl, or just skip this step altogether.

12. Once the challah loaves are done rising, brush them thoroughly with your egg or agave wash, making sure to get into all of the nooks and crannies of the braid on the top and sides of each loaf. If using, sprinkle the sesame or poppy seeds all over the loaves immediately after applying the egg or agave wash.

13. Bake the challah until deeply golden brown (and shiny, if using an egg wash), about 18 minutes.

14. Serve hot, store at room temperature for up to 4 days, or freeze after cooling!