Easy Pentecost Challah

INSTRUCTIONS:

1. Prepare the Dough:
In a large mixing bowl, combine the self-rising flour and sugar. Make a well in the center. In a separate bowl, beat 2 eggs, then mix in the vegetable oil and warm water. Pour the wet ingredients into the well of the dry ingredients. Mix until a dough starts to form.

2. Knead the Dough:
Turn the dough out onto a floured surface. Knead for about 10 minutes, or until the dough is smooth and elastic. Add a little more flour if the dough is too sticky, but try to add as little as possible to keep the dough soft.

3. First Rise:
Place the dough in a greased bowl, turning it once to grease the top. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size. Keep in mind that with self-rising flour, the rise may not be as pronounced as with yeast.

*Please note that self-raising flour doesn’t need to rise as long as regular bread flour, however, it will still increase in size with rest.

4. Shape the Challah:
Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into the number of strands you want for your braid (3, 4, or 6 strands work well).

Roll each piece into a rope, then braid the ropes together. Tuck the ends under and place the braided loaf on a baking sheet lined with parchment paper.

5. Second Rise:
Cover the braided loaf with the towel and let it rise again for about 30 minutes. Again, the rise might be slight.
Preheat Oven and Glaze:

Preheat your oven to 375°F (190°C). Beat the remaining egg and brush it over the top of the loaf. If desired, sprinkle sesame or poppy seeds on top for garnish.

6. Bake:
Bake in the preheated oven for about 25-30 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom.

7. Cool:
Remove the challah from the oven and let it cool on a wire rack before slicing.

Enjoy at home over Pentecost or bring to a Pentecost service to share with others with some cheese, apples and honey!