Georgian Challah

Combine warm water, yeast, and sugar in a large mixing bowl and let sit for 5 minutes until foamy, indicating the yeast is active.

Add all-purpose flour, salt, and vegetable oil to the yeast mixture and mix with a wooden spoon until a shaggy dough forms.

Turn dough onto a floured work surface and knead for 8–10 minutes until smooth and elastic, adding flour as needed to prevent sticking.

Place kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour until doubled in size.

Divide dough into three equal portions and roll each into a long rope about 18 inches long.

Braid the three ropes together tightly, starting from the center and working toward the ends, then tuck the ends underneath to form a cohesive loaf.

Place the braided loaf on a parchment-lined baking sheet, cover loosely, and let rise for 30 minutes until slightly puffed.

Preheat oven to 400°F (200°C).

Bake the challah for 35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

Remove from oven and transfer to a wire rack to cool for at least 15 minutes before slicing and serving.