Directions
- 1Add yeast, warm water, sugar, salt, oil, and 3 cups of all-purpose flour into a 1-gallon plastic ziplock bag.
- 2Gently shake the bag to mix the ingredients.
- 3Place the sealed bag into a bowl of warm water and let it rise for 30 minutes.
- 4Remove 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.
- 5Add 1/4 cup of all-purpose flour to the bag and shake again.
- 6Leave the bag to rise for another 1 hour and 30 minutes. The dough should remain wet.
- 7Preheat the oven to 300°F (150°C).
- 8On a well-floured surface, divide the dough into three equal parts and stretch them into strands for braiding.
- 9Braid the three dough strands to form the challah.
- 10Carefully transfer the braided challah onto a non-stick baking tray.
- 11Baste the challah with egg wash and sprinkle with sesame seeds.
- 12Let the challah rise for 15 minutes before baking.
- 13Bake the challah in the preheated oven at 300°F (150°C) for 40 minutes, or until golden brown on top.
- 14Once baked, remove the challah from the oven and let it cool slightly before slicing and serving.
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
- 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!
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