Guinness Challah

In a large bowl, mix the yeast into the room temperature Guinness. (If you don’t have or don’t want to use Guinness, substitute with warm water.) Add the sugar and give it a few minutes to bubble.

Then add in the oil and eggs. Mix together and add in the flour. Mix with the paddle until combined. Let rest for 5 minutes and then add in the salt. Mix until combined and switch to the dough hook. Mix for about 5 minutes or until the dough is smooth and elastic. If you’re mixing by hand, knead for about 6-8 minutes. Place the dough into a greased bowl, cover the bowl, and let it rise for about an hour or until it’s doubled in size.

Split the dough into two halves, and split each half into three equal pieces. Stretch/roll each piece into a long rope, about three feet long. Braid three of the ropes together, pinching the ends to seal, and tucking both ends under the loaf. Start in the middle, and coil the braid around itself. Tuck the end under the bottom of the coil. Transfer to a baking sheet and repeat with the other three ropes of dough, making a second loaf. Let the loaves rise for about one hour.

Brush the loaves with egg wash and bake in a preheated oven at 350 F for 30-35 minutes or until golden brown. Let cool before slicing.

You can also add poppy or sesame seeds on top of the egg wash before you bake.

Recipe slightly adapted from Taste of Home.