VIRAL CHALLAH IN A BAG

220 mins
Serves 1
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Directions

  1. 1Add yeast, warm water, sugar, salt, oil, and 3 cups of all-purpose flour into a 1-gallon plastic ziplock bag.
  2. 2Add yeast, warm water, sugar, salt, oil, and 3 cups of all-purpose flour into a 1-gallon plastic ziplock bag.
  3. 3Add yeast, warm water, sugar, salt, oil, and 3 cups of all-purpose flour into a 1-gallon plastic ziplock bag.
  4. 4Gently shake the bag to mix the ingredients.
  5. 5Gently shake the bag to mix the ingredients.
  6. 6Gently shake the bag to mix the ingredients.
  7. 7Place the sealed bag into a bowl of warm water and let it rise for 30 minutes.
  8. 8Place the sealed bag into a bowl of warm water and let it rise for 30 minutes.
  9. 9Place the sealed bag into a bowl of warm water and let it rise for 30 minutes.
  10. 10Remove the bag from the warm water, shake it, release any air, and place it on a flat surface for 1 hour, flipping every 20 minutes.
  11. 11Remove the bag from the warm water, shake it, release any air, and place it on a flat surface for 1 hour, flipping every 20 minutes.
  12. 12Remove the bag from the warm water, shake it, release any air, and place it on a flat surface for 1 hour, flipping every 20 minutes.
  13. 13Add 1/4 cup of all-purpose flour to the bag and shake again.
  14. 14Add 1/4 cup of all-purpose flour to the bag and shake again.
  15. 15Add 1/4 cup of all-purpose flour to the bag and shake again.
  16. 16Leave the bag to rise for another 1 hour and 30 minutes. The dough should remain wet.
  17. 17Leave the bag to rise for another 1 hour and 30 minutes. The dough should remain wet.
  18. 18Leave the bag to rise for another 1 hour and 30 minutes. The dough should remain wet.
  19. 19Preheat the oven to 300°F (150°C).
  20. 20Preheat the oven to 300°F (150°C).
  21. 21Preheat the oven to 300°F (150°C).
  22. 22On a well-floured surface, divide the dough into three equal parts and stretch them into strands for braiding.
  23. 23On a well-floured surface, divide the dough into three equal parts and stretch them into strands for braiding.
  24. 24On a well-floured surface, divide the dough into three equal parts and stretch them into strands for braiding.
  25. 25Braid the three dough strands to form the challah.
  26. 26Braid the three dough strands to form the challah.
  27. 27Braid the three dough strands to form the challah.
  28. 28Carefully transfer the braided challah onto a non-stick baking tray.
  29. 29Carefully transfer the braided challah onto a non-stick baking tray.
  30. 30Carefully transfer the braided challah onto a non-stick baking tray.
  31. 31Baste the challah with egg wash and sprinkle with sesame seeds.
  32. 32Baste the challah with egg wash and sprinkle with sesame seeds.
  33. 33Baste the challah with egg wash and sprinkle with sesame seeds.
  34. 34Let the challah rise for 15 minutes before baking.
  35. 35Let the challah rise for 15 minutes before baking.
  36. 36Let the challah rise for 15 minutes before baking.
  37. 37Bake the challah in the preheated oven at 300°F (150°C) for 40 minutes, or until golden brown on top.
  38. 38Bake the challah in the preheated oven at 300°F (150°C) for 40 minutes, or until golden brown on top.
  39. 39Bake the challah in the preheated oven at 300°F (150°C) for 40 minutes, or until golden brown on top.
  40. 40Once baked, remove the challah from the oven and let it cool slightly before slicing and serving.
  41. 41Once baked, remove the challah from the oven and let it cool slightly before slicing and serving.
  42. 42Once baked, remove the challah from the oven and let it cool slightly before slicing and serving.

Ingredients

  • 1 tbsp active dry yeast
  • 1 tbsp active dry yeast
  • 1 tbsp active dry yeast
  • 1 cup warm water
  • 1 cup warm water
  • 1 cup warm water
  • 3 tbsp white sugar
  • 3 tbsp white sugar
  • 3 tbsp white sugar
  • 0.5 tbsp salt
  • 0.5 tbsp salt
  • 0.5 tbsp salt
  • 0.33 cup canola oil
  • 0.33 cup canola oil
  • 0.33 cup canola oil
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 0.25 cup all-purpose flour
  • 1 egg
  • 1 egg
  • 1 egg
  • sesame seeds
  • sesame seeds
  • sesame seeds

Equipment

1 gallon plastic ziplock bagbowlnon-stick baking traybasting brushknife

Tips

  • For vegan challah, substitute olive oil for the egg when basting.
  • The dough should be very wet and will self-knead.
  • Flip the bag every 20 minutes during the first hour of rising.
  • Leave the braided dough to rise for 15 minutes before baking.
  • Don't work too hard when shaking the bag, it's a lazy challah!