The Perfect Challah Bread Recipe

Instructions

1. 1

   In a large bowl (I like clay), mix ⅔ of a cup ofthemeasuredflour with the yeast, add the warm water,whiskto mix and let this mixture rest covered with a towel or plastic wrap for about 10-15 minutes. It will puff up and become spongy looking. This is called a sponge.

2. 2

   Add the oil, eggs, honey, and salt; stir until well combined, the sponge will remain lumpy. I use a wooden spoon for this.Add the remaining flour; mix the dough in the bowl until the ingredients are combined, the dough will be very shaggy.

3. 3

   Turn the dough out onto your work surface; knead until the dough is very smooth, about 2 minutes. The dough will feel very tough and difficult to knead. If it is soft and sticky add a little more flour until the dough is firm. Transfer the dough to a warm, clean, large bowl, cover with a towel over the top and place in a warm cozy area of your kitchen. See note at bottom.

4. 4

   Let the dough rise until it has doubled in size, it will take about 1½ – 2 hours.

5. 5

   Line a baking sheet with parchment paper.

6. 6

   Cut your dough in 2 equal size pieces, for 2 loaves.

7. 7

   Shape your dough (see dough shaping instructions @deliciousdishcooking ). Transfer the loaf to the prepared baking sheet. Repeat with the second piece. Cover loosely with a towel, let rise again for 1¼ -2 hours.

8. 8

   Preheat the oven to 325ºF

9. 9

   Brush the loaf with the beaten egg, sprinkle with sesame seeds and poppy seeds. Bake for 40-45 minutes or until the bread is golden brown and the underside is dark brown. Let cool on a rack.