Challah Bread

Challah bread, with its centuries-old tradition and symbolic significance, holds a cherished place in many cultures. In this beloved bread recipe, I add an extra layer of flavor and texture by adding small seeds on top, offering a modern twist on a timeless classic.

Prep Time 45

Cook Time 25

Raising 1 45

Total Time 2 55

Servings Large Loaf

Ingredients

4 cups all-purpose flour
1/4 cup granulated sugar
1 sachet active dry yeast
1 cup warm water
2 large eggs free range plus 1 for egg wash
1/4 cup vegetable oil
1 tsp salt
2 tbsp sesame seeds
2 tbsp poppy seeds

Instructions

In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
1/4 cup granulated sugar, 1 cup warm water, 1 sachet active dry yeast
Add 2 eggs, vegetable oil, salt, and half of the flour to the yeast mixture. Mix until well combined.
4 cups all-purpose flour, 2 large eggs, 1/4 cup vegetable oil, 1 tsp salt
Gradually add the remaining flour, kneading until a smooth dough forms.
4 cups all-purpose flour
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough and divide it into three equal portions. Roll each portion into long ropes and braid them together.
Transfer the braided dough to a baking sheet lined with parchment paper. Cover with a towel and let it rise for another 30-45 minutes.
Preheat your oven to 350°F (175°C). Beat the remaining egg and brush it over the risen challah.
Sprinkle sesame seeds and poppy seeds evenly over the egg wash.
2 tbsp sesame seeds, 2 tbsp poppy seeds
Bake for 25-30 minutes or until the challah is golden brown and sounds hollow when tapped on the bottom.
Let it cool slightly before slicing and serving.

Notes

Please Note: the flour is divided into two equal portion of 2 cups each for stages 2 and 3. I do not mean 4 cups each stage.

Nutrition