Where can one find the recipe for challah bread?

Ingredients:

- 1 cup warm water (between 105-115°F)

- 1 tablespoon granulated sugar

- 2 1/4 teaspoons (1 packet) active dry yeast

- 3 cups all-purpose flour, plus extra for kneading

- 2 teaspoons salt

- 1 large egg, beaten, plus extra for egg wash

- 2 tablespoons neutral vegetable oil, such as canola oil

Instructions:

1. Prepare the yeast: In the bowl of a stand mixer fitted with the dough hook, combine the warm water, sugar, and yeast. Let stand for 5 minutes until the yeast is foamy and active.

2. Mix the dough: Add 2 cups of flour and the salt to the bowl and mix on low speed until combined. Increase the speed to medium and continue mixing for 3 minutes until the dough starts to come together.

3. Knead the dough: Turn the dough out onto a lightly floured surface and knead by hand for 5-7 minutes, or until the dough is smooth and elastic. Add the remaining 1 cup of flour as needed to prevent sticking.

4. Oil the dough: Grease a large bowl with the vegetable oil. Place the kneaded dough in the bowl and turn it over to coat it with the oil. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.

5. Shape the dough: Preheat the oven to 350°F (175°C). Punch down the risen dough and divide it into 3 equal pieces. Roll each piece into a 12-inch rope. Braid the three ropes together into a classic Challah shape.

6. Egg wash: Place the braided Challah on a parchment-lined baking sheet. Brush the loaf with the beaten egg and let it rest for 10-15 minutes.

7. Bake the Challah: Bake the Challah in the preheated oven for 30-35 minutes, or until golden brown and cooked through. To test if the bread is done, insert a toothpick into the center; it should come out clean.

8. Cool and serve: Let the Challah cool on a wire rack before slicing and serving. Enjoy your homemade Challah bread!