Courtesy of Jewlish.com
- 1 tbsp. yeast
- 1 cup warm water
- 3 tbsp. sugar
- 1/2 tbsp. salt
- 1/3 cup canola oil
- 3 cups all-purpose flour + 1/4 cup
- 1 egg for basting (optional for vegan challah, substitute olive oil)
- Sesame seeds for topping
In a 1-gallon ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour. Give the bag a little shake. 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.
After the hour, add 1/4 cup flour and give the bag another shake. This keeps the dough from sticking.
Leave the bag for 1 hour and 30 mins to rise. It should still be wet. If it’s not rising, flip it over and knock it down. 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 (for vegan challah, substitute olive oil). Leave to rise for 15 mins.
Bake on a non-stick tray for 40 mins or until golden on top.
By Sharon FeldmanBLOG COMMENTS POWERED BY DISQUS