6-year-old (spilling the beans): Mom, I know the F-word.

Me (shocked): What is it?

6-year-old: Firetruck! My friend told me.

Setting that shock aside, we finally had an amazing baking session with our friend, Rebecca, who makes the best challah in town. Given our proximity in the neighborhood, we had shamelessly come over to steal her bread any time an opportunity arose, up to a point she had to exclaim: fine fine fine, I’d teach you.

Here is her secret recipe. You are welcome.

Rebecca’s challah

(Adapted from Johan Nathan’s)

For 2 loaf

3 tsp active dry yeast + 2 tsp sugar
1 1/8 cup lukewarm water
1/3 cup oil
3 eggs
80 g sugar
2 tsp kosher salt
750 g flour (divided into 670 g + 80 g)
1 egg for egg wash (beaten)

1. In a large bowl, mix active dry yeast + 2 tsp sugar + 1 1/8 cup lukewarm water.
2. Add 1/3 cup oil.
3. Add 3 eggs, one at a time.
4. Add sugar + salt + 670 g flour.
5. Use an wooden spoon to mix until the dough come together.
6. Turn the dough on to a working surface with the remaining 80 g flour.
7. Knead until smooth.
8. Form the dough into a ball.
9. Return the dough to the bowl, cover with plastic wrap.
10. Let it rise in a warm place until doubled in size, about 1 hour.
11. Punch the dough, cover, and let it rise again for another 30 minutes.
12. Preheat oven to 375F (baking).
13. Divide the dough into 6 balls.
14. Roll the balls into thin ropes, about 12″ length.
15. Braid 6 robes into a challah (see picture below)
16. Brush egg wash if using.
17. Bake on a parchment-lined sheet for 30 mins.