Homemade Challah Bread

At 2:00 PM, gather all your ingredients and equipment to ensure a smooth baking process. In a large mixing bowl, combine 4 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of salt, and 2 teaspoons of instant yeast.

In a separate bowl, whisk together 1/2 cup of warm water, 1/2 cup of warm milk, and 3 large eggs until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.

Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until it has doubled in size.

After the first rise, punch down the dough to release the air. Divide the dough into two equal portions.

Shape each portion into a long rope, about 12 inches in length. Braid the three ropes together to form a loaf, tucking the ends under.

Place the braided loaves on a baking sheet lined with parchment paper. Cover the loaves with a damp cloth and let them rise for another 30 minutes.

Preheat your oven to 350°F (175°C) while the loaves are rising. After the second rise, brush the tops of the loaves with an egg wash made from 1 beaten egg mixed with 1 tablespoon of water.

If desired, sprinkle sesame or poppy seeds on top for added flavor and texture. Bake the loaves in the preheated oven for 30-35 minutes or until they are golden brown and sound hollow when tapped on the bottom.

Once baked, remove the loaves from the oven and let them cool on a wire rack before slicing. Enjoy your homemade challah bread!