Challah Bread in a Bag

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 Courtesy of Jewlish.com

Ingredients:

  • 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

 

Directions:

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 Feldman

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