Challa Bread

1. 1

   ["Dissolve your yeast in the water, adding a pinch of sugar for quicker activation.", "Once the water is foamy, add sugar, oil, salt, and eggs.", "Then start adding the flour.", "Once it is thick enough to knead .", ".", ".", "hey, knead it!", "Sometime I let it ""rest"" for 10 minutes or so before kneading (I put it on the table on a fair amount of flour and cover it with the bowl).", "Knead it till it feels good (don't add enough flour to make it stiff), then let it rise, covered, in a warm place till almost doubled, or until it feels very tender when you poke it with your finger.", "The worst thing is to let it over-rise, since then it will collapse and be tough.", "You can also let it rise several times if that suits your schedule better; just don't forget to keep punching it down as needed.", "Shape it", "Let it rise (covered) again", "Bake it (340-360 degrees) for ~20-25 min."]

* Per serving · 4 servings · Values may vary.

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