Rebbetzin Kanievsky’s Water Challah

Place the warm water, yeast, and sugar in a very large mixing bowl. Let stand for about 7 minutes, until the yeast looks bubbly and active.

Add the oil and salt.

Add the flour gradually, about 1 cup at a time, mixing as you go. Knead for about 10 minutes, until the dough is smooth and elastic. Because flour absorption varies, focus on a soft workable dough rather than adding unnecessary extra flour.

Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place for about 1 hour.

Prepare 4 or 5 loaf pans, depending on the challah size you prefer.

If separating challah with a bracha according to your custom and halachic guidance, do so at the appropriate point before shaping.

Divide the dough into 4 or 5 portions. Divide each portion into strands, braid, and place in the prepared pans.

Cover and let rise for another hour, until visibly puffy.

Toward the end of the second rise, preheat the oven to 350°F / 175°C.

Brush the challahs gently with the beaten egg. Add optional seeds if desired.

Bake for about 45 minutes, until deeply golden and fully baked. A center temperature around 190°F / 88°C is a useful additional doneness check.

Cool on racks before slicing or wrapping.