Challah is one showstopper of a bread, all pillowy inside and golden-brown soft on the outside. It's incredibly easy to make and is totally irresistible!
30gms ( 2 tbsp)OilI used olive oil. Feel free to use any vegetable oil
500gms ( 3 cups + 2 tbsp)All-purpose flour
Topping
1Egg, beaten with 1 tsp water for eggwash
Black and white sesame seeds
Instructions
Combine the eggs, water, yeast, salt, honey, and oil in a large bowl or in the bowl of your stand mixer. Whisk them well.
Add in the flour and combine well until a rough mass is formed. Take the dough out on a lightly floured surface and knead for about 10 -12 minutes.You could also use your stand mixer for kneading. Knead at low speed for about 8 -9 minutes.
The dough is ready when its smooth and soft.
Place in a lightly greased bowl, cover, and let proof in a warm place for 1- 11/2 hours or until it doubles in size.
Punch the proofed dough and divide into 6 equal-sized pieces.
Roll each piece into a ball. Cover with a damp kitchen towel and let it rest for 5 minutes.
Roll out each ball into a rope, about 7" in length. Repeat for all the dough balls.
Now starting with the first one we rolled out, roll each strand to a length of 12".
Now take 3 strands together. Pinch them at the top and braid them, tucking in the ends under the braid.
Repeat with the other 3 strands.
Carefully place on a parchment-lined baking tray.
Cover with a damp kitchen towel or cling wrap and place in a warm place for about 1 hour or until puffy and pillowy
Preheat your oven to 250C.
Brush the loaves with egg wash, and sprinkle with sesame seeds.
Bake for 25-30 minutes at 180C or until golden brown.
Cool the loaves on a cooling rack until just barely warm. Slice and enjoy!