Directions
- 1In a 1-gallon plastic ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour.
- 2Give the bag a little shake.
- 3Place the bag in a bowl of warm water for 30 minutes.
- 4Remove from bowl, shake, release air from bag, and place on the table for 1 hour.
- 5Flip the bag every 20 minutes during this hour.
- 6After the 1 hour, add ¼ cup flour and give the bag another shake.
- 7Leave the bag for 1 hour and 30 minutes to rise.
- 8Preheat oven to 300℉/150°C.
- 9On a well-floured surface, separate the dough and stretch out 3 strands.
- 10Braid the dough.
- 11Baste with egg and sprinkle sesame seeds.
- 12Leave to rise for 15 minutes before it goes in the oven.
- 13Bake on a non-stick tray for 40 minutes or until golden on top.
Ingredients
- 1 tbsp active dry yeast
- 1 cup warm water
- 3 tbsp white sugar
- 0.5 tbsp salt
- 0.33 cup canola oil
- 3 cups all-purpose flour
- 0.25 cup all-purpose flour
- 1 egg for basting
- sesame seeds for topping
Equipment
1 gallon plastic ziplock bagbowlnon-stick trayoven
Tips
- Don't work too hard when shaking the bag, it's a lazy challah.
- Flip the bag every 20 minutes during the 1-hour rest period.
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