Perfect Challah Bread

Beware-- this recipe may not last you as long as you think! We've used our years of pandemic bread making to perfect this, and we promise it's the perfect balance of sweet, chewy, fluffy and crispy. This challah recipe makes 2 larger challah, and the best part? You can REFILL all these items in our shop without waste so it's as tasty as it is ecofriendly!

2 cups warm water (90 degrees)

4.5 tsp active dry yeast

1/4 cup of sugar plus 1TBS

1 TBS kosher salt

2 large eggs, + 1 for egg wash

1/2 cup neutral oil (sunflower or avocado work well)

4 cups all purpose flour

3 cups high gluten, white bread flour

1. Sprinkle yeast and 1TBS of sugar to the top of warm water. The touch of sugar is food for the yeast--- and allow it to bloom over the next 8-10 minutes. The yeast will look like foam when it's ready!

2. Add water mixture to a large mixing bowl (use electric with a dough hook if you have it) and add in salt, 1/4 cup of sugar, and 4 cups of all purpose flour. Mix until combined.

3. Gently scramble 2 eggs, add in the oil, and slowly start mixing until combined before adding in the 3 cups of bread flour. Dough will become thick, and if you notice it's still a touch sticky, add in 1 TBS of all purpose flour at a time until it pulls away from the walls.

4.Knead for approximately 10 minutes by hand or feel free to just let that dough hook do the work!

5. Oil a large bowl and place inside, with a damp cloth over top. Let the dough REST for 2 hours, punching down every 30 minutes and allowing it to reform. Dough should double in size.

6. Preheat the oven to 370F. Separate the dough in half and use each to make 3 strands each. Form two braided challahs, each on their own baking tray and allow them, once formed, to rise again for 30 minutes. Scramble the final egg and wash over top gently, adding any seeds or spices you wish at this time.

7. Place each loaf into the preheated oven for 25 minutes, allow to cool for 10 minutes and ENJOY!