Preparation

• Step 1

  Place the flour, yeast, sugar, and water into the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed until incorporated, about 1 minute.

• Step 2

  When a dough starts forming, after about 1 minute, add oil and salt and continue mixing on low-medium speed until the dough is smooth, about 4 to 6 more minutes. The dough should not be too sticky or too dry. Add a little bit of flour or water as needed (1 teaspoon at a time). 

• Step 3

  Transfer the dough onto a counter and form into a ball. Place the dough into a large bowl and cover with plastic wrap. Proof the dough in a warm place until doubled in size, about 1 to 2 hours.

• Step 4

  Transfer the dough onto a floured working surface. Divide the dough into 3 even pieces. Roll each piece into a long log, approximately 14 inches, and braid the 3 logs into a 3-strand braided challah.

• Step 5

  Place the challah onto a baking sheet lined with parchment paper. 

• Step 6

  Mix the maple syrup with water in a small bowl until combined. Brush the challah with the maple syrup mixture like an egg wash. Gently cover the challah with a kitchen towel and let it rise for 1 more hour.

• Step 7

  Meanwhile, preheat the oven to 355 degrees.

• Step 8

  Transfer the challah into the oven and bake for 20 to 24 minutes or until golden brown. Once baked, the challah should make hollow sounds when lightly knocking on it. 

• Step 9

  Let the challah cool on the baking sheet and serve.