Challah in a Bag

Challah, plural: challot or challos, is a special Jewish ceremonial bread, from which a small portion has been set aside as an offering, usually braided, and eaten on Sabbath and Jewish holidays.


  • 1 Tbs Yeast
  • 1 C Warm Water
  • 3 Tbs Sugar
  • ½ tsp Salt
  • 1/3 C Canola Oil
  • 3 C All-Purpose Flour + ¼ C
  • 1 Egg, beaten for basting
  • ¼ C Sesame Seeds, for topping               



  1. In a 1 gallon plastic ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour.
  2. Give the bag a little shake. Don’t work too hard- remember, it’s a lazy challah!
  3. Place the bag in a bowl of warm water for 30 mins.
  4. Remove from bowl, shake, release air from bag, and place on the table for 1 hour. Flip bag every 20 mins. The dough should be very wet. It will start to bubble and self-knead. WHOA.
  5. After the 1 hour, add 1/4 cup flour and give the bag another shake. This makes the dough not stick to the bag.
  6. Leave the bag for 1 hour and 30 mins to rise. It should still be a wet dough. If it’s not rising, flip it over and knock it down. If the dough is wet, the recipe will turn out amazing.
  7. Preheat oven to 300F/150C.
  8. On a well-floured surface, separate the dough and stretch out 3 strands. Braid.
  9. Baste with egg and sprinkle sesame seeds. Leave to rise for 15 mins before it goes in the oven.
  10.  Bake on a non stick tray for 40 mins or until golden on top.

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