3 – 3.5 c unbleached AP flour
1.5 c unbleached bread flour
1 c warm water
2 1/4 tsp dry active yeast (1 package)
1 T kosher salt
2 large organic eggs, room temperature
1/2 c avocado oil (or grapeseed oil)
1/4 c raw honey
1 egg, beaten
1 T water
sesame seeds, poppy seeds, everything season, za’atar (optional)
In a large bowl, combine 1 c of the AP flour, the yeast, and 1 cup of warm water thoroughly. Cover with plastic wrap, and let stand for 1 hour at room temperature.
Add the eggs, honey, and avocado oil straight to the flour/yeast mixture. Mix well. Add the remaining AP flour, bread flour, and kosher salt to the bowl. Mix until all ingredients are combined, and a shaggy dough ball forms.
Turn the dough out onto a floured surface, and knead for 2-3 minutes until the surface of the dough is smooth, and you form a nice ball.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for about 1.5 hours at room temperature, or until doubled in size.
Remove the dough from the bowl, and cut in half. There are several ways to braid/shape the loaves. I typically like the 4-strand, and the baking times may vary depending on your braid.
Cut each half into 4 equal pieces.
Form each piece of dough into a ball. Roll each ball into a rope 12″ long, tapered at the ends. The ropes should be chubby. Braid the dough into a 4-strand loaf.
Preheat the oven to 350*F.
Place the braided loaves on a parchment-lined baking sheet. Cover very loosely with plastic wrap, or a cut-open plastic grocery bag (less clingy). Let rise at room temperature for about 40-45 minutes, depending on the temperature of the room
Combine beaten egg and water. With a pastry brush or paintbrush, brush the loaves with egg wash and sprinkle sesame seeds.
Bake at 350*F for 28-30 minutes or until dark golden brown.
Allow to cool on baking rack.
Optional – just before serving, warm the Challah in 350*F oven for 10 minutes, it’s amazing!
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