By Joan NathanTotal TimeAbout 1 hour, plus rising timeRating4(421)NotesRead community notesMy challah varies according to the weather and my whim. The basic formula has changed through the years; I use less sugar and oil now and fewer eggs. The key is knowing that you can always add more flour to your dough if it is too sticky, but it is hard to make a soft dough if you start off with too much flour. I take mine out of the mixer when it is tacky and work the extra flour in with my hands.Featured in: Challah You Bake Yourself Is Worth It or to save this recipe.Subscriber benefit: give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribePrint OptionsInclude recipe photoAdvertisementIngredientsYield:2 loaves1½tablespoons (2 packages) active dry yeast1tablespoon plus ⅓ cup sugarGrated zest from 2 large oranges plus ½ cup of the juice, strained⅓cup vegetable or canola oil3large eggs, plus 1 egg yolk1t...
