Challah is a Jewish braided bread, traditionally eaten on Friday nights for shabbat or on special Jewish holidays.

– 4 1/2 tsp active dry yeast
– 1 1/2 cup warm water
– 3 tbsp sugar
– 6 1/2 cups flour
– 2 tsp kosher salt
– 2/3 cup vegetable oil
– 5 eggs
– 1/4 cup butter, melted
– 1/2 onion, chopped
– 4 cloves garlic, minced
– 1 tbsp honey

Cooking Instructions:
1. Combine the yeast, warm water and 1 tsp of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
2. Meanwhile, mix together the flour, kosher salt and remaining sugar.
3. In a separate bowl, whisk together 4 eggs and oil.
4. When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine.
5. Knead, adding more flour as necessary, until you have a smooth and slightly sticky dough.
6. Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours.
7. Preheat the oven to 350ºF.
8. Line a baking sheet with parchment paper. Divide the dough into 6 pieces. Roll out each piece into a large strip, 1/2 to 1/4 inch thick and about 3 inches wide. Brush down each center with melted butter. Down the center, add the chopped onions and garlic, and roll each piece to seal in the onion mixture. Braid the pieces together. Place on the lined baking sheet.
9. Whisk together the honey and remaining egg in a small bowl. Brush the bread top with the mixture and sprinkle with flaky salt (optional).
10. Bake until golden brown, about 35 minutes.
11. Allow to cool slightly before serving.