Dissolve in 1 cup warm (110-115˚F) water:
1 tbsp yeast
Beat in:
1/2 cup vegetable, canola, or grapeseed oil
1 tbsp salt
1/2 cup sugar
5 eggs
*1/4 tsp cinnamon
*1/4 tsp almond extract
Whisk until thoroughly combined. Then stir in:
6 cups flour
1 cup currants
1 1/2 cups whole almonds, soaked for at least 12 hours
Stir in:
2-3 cups flour
Stir and knead until desired consistency is reached, adding more flour if necessary.
Knead for 10 minutes.
Place Challah dough in greased bowl, cover with a damp towel, and let sit at room temperature for 2-5 hours, or until dough has doubled in size.
When risen, break apart into three sections, and stretch each until it is about 24 inches in length. Braid dough, and place on baking sheet. Cover with damp towel and let rise again for about 1 hour. Preheat oven to 350˚F.
Bake Challah for about 40 minutes, checking every 10 minutes to make sure browning is even. (If not, foil can be used to cover the top, or rack adjustments can be made in the oven).
Serve Challah with butter and honey, or a soft cheese, such as brie.
* = Optional
