Sesame Challah
Sesame Challah
QUICK STARTER:
1 cup unbleached all-purpose flour
1 cup lukewarm water
2 t. yeast
DOUGH:
Starter
3 1/2 cups unbleached all-purpose flour (I used about 1 cup of whole wheat, the rest white)
1 3/4 t. salt
1/3 cup sugar
1/4 cup melted butter or veggie/coconut oil
2 large eggs + 1 yolk (save 1 egg white for the glaze, below)
EGG WASH:
1 egg white, saved from above
1 t. sugar
1 TB. water
sesame or poppy seeds, optional
INSTRUCTIONS:
First make your starter by mixing starter ingredients from above: 1 cup flour, 1 cup water and yeast in a large bowl. I mixed mine up in the bowl of my kitchen aid mixer. Let the mixture sit for about 45 minutes.
Add all dough ingredients from above to the yeast starter from step 1 and mix. I set my mixer on low and slowly added flour until all was incorporated. I then removed dough and worked it a tiny bit with floury hands and surface until it was no longer sticky. The butter in this dough makes it so nice and silky to work with.
Place the dough in a lightly greased bowl and roll around to coat most sides with a bit of oil. Cover and let rise in a warm place for about 1 1/2 hours, or until it's not quite doubled in size.
Once risen, turn the dough out onto a floury surface and using floury hands, fold it over once or twice and reshape. Divide the dough into three, four, six or however many strands you're wanting to braid. Arrange like an octopus, squishing together the top ends.
On a floury surface, braid dough using braid method of choice. If you're brand new to working with dough, or don't feel comfortable doing complicated braiding, stick to a standard 3 strand braid. Once finished place on your baking surface. I attempted a 6 strand for the first time.
Make the glaze by mixing together an egg white, sugar, and water. Brush the loaf, saving the rest for a 2nd post rise brushing.
Cover loaf with lightly greased plastic wrap and a towel and allow it to rise for 45 minutes to 1 hour, or until it's almost doubled in size. Towards the end of the rising time, preheat the oven to 375°F.
Once ready to bake, brush the loaf with the remaining egg wash (this will give the finished loaf a beautiful, shiny crust, as well as provide "glue" for the seeds), sprinkle or 'dab' with seeds of choice and bake for 35 to 40 minutes, or until the challah is golden brown, slightly firm to the touch, and the internal temperature is 195°F.
Remove the bread from the oven, and cool completely before slicing. Store once cool in a ziplock bag. Tastes great as french toast after the 2nd or 3rd day!
