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
- In a 1 gallon plastic ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour.
- Give the bag a little shake. Don’t work too hard- remember, it’s a lazy challah!
- Place the bag in a bowl of warm water for 30 mins.
- 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.
- After the 1 hour, add 1/4 cup flour and give the bag another shake. This makes the dough not stick to the bag.
- 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.
- Preheat oven to 300F/150C.
- On a well-floured surface, separate the dough and stretch out 3 strands. Braid.
- Baste with egg and sprinkle sesame seeds. Leave to rise for 15 mins before it goes in the oven.
- Bake on a non stick tray for 40 mins or until golden on top.