Best Pull Apart Jewish Challah Recipe By Tasty

Steps:

• 1. Bloom the yeast: Dissolve the yeast and 3 tablespoons sugar in 2 cups of the warm water in a medium bowl; set aside to bloom. If the yeast doesn't bloom after 5 minutes discard the mixture and start over.
• 2. Place the salt, flour, and the remaining 2 cups sugar together in a very large bowl and stir together. Add the 4 egg yolks. Make a well in the middle and add the yeast mixture and the remaining 4 cups water. Start kneading together; add 1/2 cup canola oil. Knead for 10 minutes, adding 1/2 cup canola oil, a small amount at a time, to create a workable dough. The dough will become a cohesive mass yet be a bit sticky. Rub a little of the remaining 1/4 cup canola oil over the top and sides of the dough. Loosely cover the dough with a kitchen towel and place the bowl in a warm spot for 15 minutes.
• 3. After 15 minutes, the dough will have relaxed a bit and should be easier to work with. Lightly oil your hands and knead the dough again until smooth and satiny, 2 to 3 minutes. Rub a little oil over the top and sides of the dough. Cover with a kitchen towel and place the bowl in a medium garbage bag. Place the open end loosely underneath the bowl to trap air. Let the dough rise in a warm dark corner of your kitchen until doubled in size, about 1 hour.
• 4. Uncover the dough. With lightly oiled hands, punch the dough down to release air. Cover again with the bag, loosely tucked under, and let rise for 1 hour.
• 5. Divide the dough into five equal parts, about 2 pounds each. Preheat oven to 375°F. Spray five 9-inch round baking pans with cooking spray.
• 6. Place one piece of dough on a smooth work surface. Squeeze out any air bubbles from the dough and roll in into a 12-inch rope. If the dough is sticking, lightly spray your work surface with cooking spray. Cut the rope into eight equal pieces. Roll each piece into a ball. Place one ball in the center of the prepared pan and surround it with the remaining balls. Repeat with the remaining pieces of dough so you have five pans of challah. Loosely cover each pan with a kitchen towel or plastic wrap and let rise 15 minutes. (If you can't fit all the pans in your oven at once and you want your challahs to be as beautiful as possible, shape the remaining dough while the first round of challahs are in the oven so they don't see rise for too much longer than 15 minutes before baking.)
• 7. Beat the egg whites with 1 teaspoon water in a small bowl and brush the challahs. Sprinkle each with sesame or poppy seeds or a combination of the two.
• 8. Bake for 10 minutes. Reduce the temperature to 350°F and bake until tops are dark golden brown, 35 to 45 minutes more. Let cool 15 minutes before serving warm, or cool completely on a wire rack.

Steps:

• Dissolve active dry yeast in warm water. Add 1 tsp sugar and stir, activating yeast - the yeast should foam. (This should take 5 to 10 minutes).
• In a stand mixer, mix one egg, sugar, oil, and salt together. To this, add two cups of flour and mix.
• Add activated yeast to flour and mix well. Then, 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.
• Next, place dough in a bowl and cover with plastic wrap. Refrigerate overnight or for at least 10 hours.
• The next day, preheat the oven to 350°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. Then, roll out a second time - strands should have become a little more elastic at this point.
• Braid into a loose challah, being careful not to braid too tightly as the dough will rise again once down.
• Now, allow dough to rise for another 30 minutes until doubled in size. To test, gently poke a finger into the dough - if it's ready, this should leave a dent that slowly bounces back.
• Once ready, 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 at this step (optional).
• 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!

Steps:

• Sprinkle the yeast over the water in a large bowl, and stir gently to moisten the yeast. Stir in salt, sugar, margarine, and 4 eggs, and beat well. Gradually mix in the flour, 1 cup at a time, up to 12 cups, until the dough becomes slightly tacky but not wet. Turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes.
• Grease baking sheets, or line them with parchment paper and set aside.
• Cut the bread dough into 4 equal-sized pieces (or 2 pieces to make 2 large loaves). Cut each piece into thirds for 3-strand braided loaves. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the remaining loaves.
• Place the loaves onto the prepared baking sheets, and let rise until double in size, 1 to 1 1/2 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl, and brush the loaves with the egg wash. Sprinkle each loaf with about 1 tablespoon of sesame seeds.
• Bake in the preheated oven until the tops are shiny and golden brown, about 30 minutes. Let cool before slicing.