Bread features prominently in Jewish cuisine, and challah is a Jewish bread that is typically baked to celebrate the Sabbath. Anyone interested in making homemade challah at home can try this recipe, courtesy of MyJewishLearning.com.

Challah (Makes 2 loaves)

Ingredients:

1 1/8 cups lukewarm water

1 tablespoon dry yeast

1 teaspoon sugar

4 1/2 cups all-purpose flour

2 eggs, beaten, plus 1 whole egg, beaten, for glazing

1/2 tablespoon salt

1/4 cup sugar

1/4 cup vegetable oil

Poppy or sesame seeds (optional)

Directions:

1 - Dissolve the yeast in the water with the sugar. Beat well and leave 10 minutes, until mixture froths.

2 - In a very large bowl, lightly beat the eggs. Then add the salt, sugar and oil and beat again. Add the frothy yeast mixture and beat well. Now add the flour gradually, using just enough to make a soft dough that holds together, mixing well, first with a large spoon, then working it in with your hands.

3 - Knead vigorously for about 15 minutes, until the dough is very smooth and elastic, adding flour if the dough is too sticky.

4 - Pour a little oil in the bowl and turn the dough, so that it is greased all over.

5 - Cover the bowl with plastic wrap or a damp towel and put it in a warm place to rise for two to three hours, or until it has doubled in bulk. Punch the dough down and knead again, then divide into two pieces to make two loaves.

6 - Braid challah into desired shape and place on a baking sheet lined with parchment paper or a silicone baking mat, leaving plenty of room for them to expand. Allow the loaves to rise for one hour or until doubled in bulk.

7 - Brush dough gently with the beaten egg. If sprinkling with poppy or sesame seeds, brush first with the whole beaten egg. (The seeds stick better if the white is there, too.)

8 - Bake in an oven preheated to 350 degrees Fahreinheit for 25 to 30 minutes or until the loaves are golden-brown. They are done if they sound hollow when the bottom is tapped.