Challah Bread

My best friend, Dani and I love cooking together. We spend many afternoons making Shabbat dinners at her home and I love watching her make this challah. I recently posted photos to my Instagram of it, and received a lot of requests for the recipe. Dani generously shared it with me so I can pass it on to all of you. It doesn’t require any fussy techniques and the steps of making it are pretty straightforward. It is soft, fluffy, golden brown and tastes absolutely divine. I always want to make french toast the next morning but there is never any challah left from the night before… it is that good! Hope you enjoy. xx

Challah Bread

INGREDIENTS 

• 2 tablespoons sugar
• 1/2 cup warm water
• 1 teaspoon salt
• 3 tablespoons oil
• 1 egg
• 2 cups bread flour
• 1 and 1/2 teaspoons fast rising yeast
• 1 egg yolk
• 1 tsp white and black sesame seeds

DIRECTIONS

• STEP 1. Mix warm water, oil and egg together into a stand mixer bowl. Mix, with kneading hook, until blended.
• STEP 2. Add salt, sugar, and yeast and flour, small amount at a time. Mix until a soft dough is formed. You may need to add a bit more warm water or more flour if needed. The dough should be soft, slightly sticky and easily form into a smooth ball. When the right consistency is reached, knead with hook for 6 to 8 minutes.
• STEP 3. Take dough ball out and place into oiled bowl-turn it over so that the oil in on all sides. Cover with a kitchen towel and leave it to rise for 60 minutes.
• STEP 4. Punch down dough and divide into thirds. Roll each piece into a strand. Prepare cookie sheet with parchment paper. Place all three strands onto sheet and braid. Cover with a kitchen towel and let rise again until doubled (about 60 minutes or more). In the mean time preheat oven to 375°F.
• STEP 5. Brush top of braid with beaten egg yolk and sprinkle with sesame seeds. Bake for 20 minutes or until golden brown.