"Friyay"
Best Challah Ever
4
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Recipe Card
ingredients
- 3/4 cup warm water
- 1 1/2 tablespoons sugar
- 1 3/4 teaspoon dry active yeast, one packet
- 1 cup bread flour, divided
- 3 1/4 cups all purpose flour
- 1 tablespoon honey
- 2 large eggs
- 1 egg yolk
- 1/4 cup plus 1 tablespoon olive oil
- 1 1/2 teaspoons salt
- 1 tablespoon sesame seeds
- 1 tablespoon black sesame seeds
- 1 egg, for egg wash
Method
Step 1
In the bowl of an electric mixer, whisk together the warm water, sugar and yeast. Mix in half (1/2 cup) of the bread flour, cover with a kitchen towel and let rest in a warm spot in the kitchen for at least 1 hour.
Step 2
Add the remaining bread flour, all purpose flour, honey, olive oil, eggs, yolk and salt to the mixture. Using the dough hook attachment, mix on low for 3 minutes until the dough comes together. Turn the mixer up to medium-high and let the mixer do the kneading work for 2 more minutes.
Step 3
Remove the dough from the mixer bowl and shape it into a tight round ball and place it in an oiled bowl. Cover with a kitchen towel and place it back in that warm spot. Let it rise for 2 hours.
Step 4
Section off the dough into 3 or 6 equal balls and roll them into strands. Braid the challah (with the 3 or 6 strands) and transfer it to a greased baking sheet.
Step 5
Whisk an egg with a splash of water to make the egg-wash. Brush the challah with the egg-wash making sure to get the nooks and crannies and all around the sides. Cover with kitchen towel and let it rise in that warm spot until it’s double the size, 30-40 minutes.
Step 6
Pre-heat the oven to 350˚F (175˚C). Brush the challah with the egg-wash again and sprinkle with the sesame seeds. Bake for 30-35 minutes until golden. Rotate the pan once through the baking for even browning. When you tap on the bread it should sound fairly hollow.
Step 7
Let cool completely before breaking into the challah… which is impossible, good luck.