What you need (for 2 large challahs / 3 medium ones):
For the dough:
- 1 kg white flour
- 25 grams fresh yeast or 1 tablespoon dry yeast
- 70 grams sugar (6 tablespoons)
- 480 ml lukewarm water (2 cups)
- 1 egg
- 100 grams oil (1/2 cup)
- 13 grams salt (2.5 teaspoons)
For the topping:
- White flour for dusting
- Water
- Sesame seeds
Instructions:
1. In a mixer bowl with a dough hook, place flour, sugar, and yeast and mix lightly. Start processing at medium speed, add water, egg, and finally oil while mixing at medium speed. When the dough comes together and is homogeneous, add the salt and continue processing for about 14 minutes total.
2. The dough is ready when it comes together and pulls away from the sides of the bowl. Transfer the dough to a wide bowl, cover with plastic wrap, and let rise in a warm, humid place.
3. After the dough has almost doubled in size, about an hour and fifteen minutes (depending on room temperature), deflate it using the palm of your hand.
4. On a lightly floured surface, place the dough, shape it slightly, and divide it according to the number of challahs you want to make - 2 large or 3 medium. Work with one portion at a time and cover the rest so they don't dry out, or place in the refrigerator if it's too warm.
5. Roll out the dough into a rectangular shape - no need to be precise or roll too thin, quite the opposite!
6. Using a knife or pizza cutter, create 6 strips. Dust 3 strips with flour again, and dip 3 strips in water, shake off excess, then dip in sesame seeds (one strip at a time). Take two strips and twist them together to create a twist/spiral shape. This way you'll create 3 twists total.
7. Braid the three twists together and seal both ends. Cover for an additional rise of about 20 minutes. Before placing in the oven, dust lightly with flour again.
8. Bake in an oven preheated to 180°C (356°F) convection for about 25 minutes (depending on the size of the challah) or until the dough is golden, puffed, and firm.
Preparation steps:
