I use my stand mixer to make bread, but if you have a bread maker you can use that on the dough setting. Or you can mix and knead by hand, but it takes a little more elbow grease. Just do it on a day when you're frustrated!
Below are some pictures to explain how to shape the dough into the beautiful braided round challah loaf.
Split the dough into three pieces, and stretch/roll into long ropes. Mine were about three feet long.
Print this recipe
Makes 2 loaves
4 1/2 teaspoons yeast (2 envelopes)
1 cup Guinness, room temperature
1/2 cup canola oil
1/3 cup sugar
1 tablespoon salt
6-6 1/2 cups all-purpose flour
Egg wash (1 egg mixed with 1 teaspoon water)
In a bowl, mix the yeast into the room temperature Guinness. Add the sugar and give it a few minutes to bubble. Add in the oil and eggs. Mix together and add in the flour. Mix with the paddle until combined. Let rest for 5 minutes and then add in the salt. Mix until combined and switch to the dough hook. Mix for about 5 minutes or until the dough is smooth and elastic. If you're mixing by hand, knead for about 6-8 minutes. Place the dough into a greased bowl, cover, and let rise for about an hour or until it's doubled in size.
Split the dough into two halves, and split each half into three equal pieces. Stretch each into long ropes, about three feet long. Braid the ropes together, pinching ends to seal, and tucking both ends under itself. Start in the middle, and coil the braid around itself. Tuck the end under the bottom of the coil. Transfer to a baking sheet and let proof for about one hour. Brush with egg wash and bake in a preheated oven at 350 degrees for 30-35 minutes or until golden brown. Let cool before slicing. You can also add poppy or sesame seeds on top of the egg wash before you bake.