Have you given your challah a bath lately ?

Have you given your challah a bath lately ?
This is my go to way to top this holy bread. It’s a great option for vegans or anyone with egg allergies.

INGREDIENTS :

•1 kilo = 7 full cups of all purpose flour (1000 grams)
•2 heaping tbsp. of dry active yeast = 24 grams
•1 tbsp. of salt = 12 grams
•1/2 cup of sugar = 110 grams
•1/4 cup of olive oil or any oil of choice = 59 ml
•2 and 1/2 cups of warm water
For topping:
•about 2 cups of seed topping, i used sesame seeds and everything but the bagel seasoning.

INSTRUCTIONS:

1. Prepare the Dough:
In a mixer bowl, combine flour, sugar, salt, oil, and dry active yeast.
Using a mixer with a knead/hook attachment or your hands, slowly add warm water to the dry ingredients.
Mix until the dough comes together, ensuring it’s moist but not too dry.

2. Knead the Dough:
Knead the dough in the mixer for 12 minutes or by hand for 20 minutes.

3. First Proofing:
Drizzle a little oil on top of the dough, cover the bowl with plastic wrap and a kitchen towel.
Allow the dough to proof for 1.5 to 2 hours in a warm place.

4. Shape into Balls:
After the first proof, divide the dough into 12 equal portions (150 grams each, if using a kitchen scale).
Shape each portion into a ball, place on a tray, cover with a kitchen towel, and let proof for 25-30 minutes.

5. Braid the Challah:
Roll each ball into strands and braid 4 strands together to form a loaf (this recipe makes 3 loaves).
Set up a water bowl and a tray of your chosen seeds.
Carefully dunk the braided challah into the water, submerge briefly, then remove and roll in the seeds to coat evenly. Be gentle to avoid unraveling the braid.

6. Second Proofing:
Place the challahs on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and proof for another 30 minutes.

7. Bake:
Preheat your oven to 375°F (190°C).
Bake the challahs for 30-35 minutes, or until golden brown.

Remove from the oven and allow to cool slightly before serving. Shabbat shalom 🤍

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