The Best Sweet Challah

 For the Challah

1 cup water

2 eggs, beaten

3 1/2 Tbsp margarine

1/3 cup sugar

1 1/2 tsp salt

3 3/4 cups bread flour

1 tsp yeast

1 egg yolk

For the topping

2 Tbsp sugar

2 Tbsp flour

enough margarine to form a crumble

If using a bread machine follow these steps:

Add all challah ingredients except yeast and egg yolk into bread machine in order.  Ensure flour completely covers wet ingredients.  Form well in centre and pour in yeast making sure yeast does not touch wet ingredients or salt.

Turn machine on to dough function until cycle is finished. 

Once dough is ready form into braid or ball (see directions for each below)

If not using a bread machine follow these steps:

In a large bowl, sprinkle yeast over warm water.  Beat in eggs, margarine, sugar and salt.  Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens.  Knead dough until smooth and elastic and no longer sticky, adding flour as needed. 

Cover with damp damp clean cloth and let rise for 1 1/2 hours or until doubled in size.

Once dough is ready form into braid or ball (see directions for each below) 

For braided challah:

Divide dough into three equal pieces.  On a well floured work surface, roll each piece into a long rope about 1 1/2" thick.  Pinch one end of each rope together to attach the three ropes.  Start braiding from that end.  When finished, pinch the three ropes together again and fold slightly under to hold. 

For round challah: 

On a well floured work surface, roll dough into one long rope about 1 1/2"thick. Starting from the center form a circle ensuring the dough is touching as you follow the shape.  When you reach the end of the top, tuck the end under the challah.

Ready to bake

Once dough is formed, brush egg yolk over top and sprinkle with crumble.

place on parchment lined tray  buttered lightly.

Bake at 350F for 30-40 minutes or until top is golden brown.  remove from oven And transfer to cooling rack to cool.