Quantities for 2 loaves:
1 and 1⁄3 C. warm water (Divided)
2 tsp. active dry or quick rise yeast
2. tsp/ sugar, plus 1⁄2 C. sugar
2 eggs (plus 1 for egg glaze)
4 Tbsp. Oil
2 tsp. salt
1 tsp. vanilla extract
Just shy of 2 lbs. flour (about 5 C.) of flour
Poppy seed or sesame seeds for topping if desired
Quantities for 1 loaf:
2⁄3 cup of warm water (Divided)
1 tsp. active dry or quick rise yeast
1 tsp. sugar, plus 1/4 cup of sugar
1 egg (plus 1 for egg glaze)
2 Tbsp. Oil
1 tsp. salt
1⁄2 tsp. vanilla extract
Just shy of 1 lb. flour (about 2 1⁄2 cups) of flour Poppy seeds or sesame seeds for topping if desired
Directions:
Directions for 2 loaves – (if you make more or less adjust separating the water, sugar, yeast quantities):
Pour 2/3 cup of warm water into a large bowl, then set it aside. In another bowl, pour 2/3 cup warm water, 2 tsp yeast, and 2 tsp. of sugar, mix well, and let sit. In the other large bowl of water add 1/2 cup of sugar, 2 eggs, 2 tsp salt, 4 Tbsp oil, and 1 tsp vanilla extract and combine with a large spoon.
Stir in about 1⁄3 of the flour, add the water and yeast mixture and stir a little, then add most of the rest of the flour and combine thoroughly. Once it is hard to mix with a spoon, start using your hands to gently knead in the bowl, scraping the sides of the bowl to incorporate those bits into the dough, and add the remaining flour or as much as you need for the dough to be the correct consistency. The dough should be tacky to the touch but pull away from the sides of the bowl.
Knead for about 5 minutes in the bowl, or on a floured surface, occasionally sprinkling on some flour to keep the dough from sticking to your hands. Oil the bottom of your bowl and coat both sides of the dough lightly in the oil. Cover and let rise, in a warm place, for 2-3 hours.
After 2-3 hours, punch the dough down and turn it out onto a lightly oiled or floured counter. Divide the dough into 2 equal parts. Then take each half, and divide each half into 3 equal parts. For each loaf of bread, roll out 3 pieces into long strips. Then braid the 3 long strips, making a loaf of bread (Challah bread). See this video for an example : https://youtu.be/EB4NWC9SNBY
Place the 2 loaves onto pans that have been oiled or lined with parchment paper, or any pan or foil for baking, but spray the pans or foil with spray or oil to keep from sticking.
Preheat oven to 350 degrees, and brush loaves with egg, then bake. Average size Challah bread take about 25-30 minutes. If they are dark golden brown on top, and bottom, they are done. Let the loaves cool completely before bagging. You can freeze, and defrost the day you need them by setting them out on the counter all day.