¼ cup olive or vegetable oil, plus more for greasing the bowl (I used olive oil)
2 large eggs + 1 egg for brushing
¼ cup granulated sugar
½ tablespoon table salt
(4 + ¼) cups all-purpose flour
½ cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained (optional, I skipped raisins)
Poppy or sesame seeds for sprinkling (I used sesame seeds good amount around 2-3 tbsp)
Instructions
In a large bowl, mix yeast with water and ½ tbsp sugar. Let it stand for good 5-10 minutes until it starts to bubble.
To it, add oil while stirring. Add 2 eggs one at a time and add ¼ cup sugar and salt.Add flour and mix. Once the dough comes together, it's time to knead. You can knead it in a mixer (I used my kitchen aid mixer or knead by hands) on a floured surface until smooth. Clean the bowl and spray with some oil. Transfer the dough ball and cover and let it rise in a warm place for 1 hour until double in size.
After an hour, punch down the dough and knead for 1-2 minutes. Cover and let it rise for another 1 hour.
Now if you are using raisins, this is the time to incorporate them inside the dough.
As seen in pictures and the video by Joy of Kosher, braid it into a long braid and make a know and twist the edges underneath to get a round crown shaped challah bread dough.
Now transfer it to a greased baking sheet or pan. Break remaining egg in a bowl and brush egg wash on top of the shaped dough. Let it rise for another hour in a warm place.
Brush another coat of egg wash and sprinkle sesame seeds if using.
Bake in a 375F preheated oven for 10 minutes and then lower the temperature to 350F for another 20-30 minutes until the top gets nice golden brown.
Notes
I used Smitten Kitchen's Challah bread recipe which is adapted from Joan Nathan's Challah bread recipe. I watched Joy of Kosher's video to help me learn the basics of kneading, braiding and shaping the dough.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/how-to-make-challah-bread/