Ingredients
3 and 1/2 cups (500g) all-purpose flour I strongly recommend sifting the flour; it will result in a more delicate dough with a more significant volume.
1/4 cup (50g) granulated sugar
1 Tablespoon (10g) active dry yeast
1 large egg at room temperature
1/4 cup (60ml) canola oil plus a little more for greasing
1 to 1 and 1/4 cups (240- 300ml) lukewarm water you want the water warm. Not hot. Not cold. Not freezing. Just warm.
1/2 teaspoon salt
1 any size egg
1 Tablespoon (15ml) water
A handful of sesame seeds
Instructions
In the bowl of a standing mixer with a dough hook, put flour, sugar, and yeast (or in a large mixing bowl if kneading by hand) and mix at a low speed for about a minute.
Add egg and oil, and mix for one minute.
Slowly add water and mix to form the dough .*Because each flour is different, stored differently, and has different absorption capacities, the amount of liquid will almost always change. Even if you always use the same flour, it may be that on different days, the flour will absorb more liquid than before. So, start with half a cup of water and gradually add enough until the dough is soft but not sticky.
Add the salt and knead for 12-15 minutes (it helps the gluten form and the dough become elastic and more structured). Scrape the sides of the bowl occasionally with a rubber spatula to ensure all ingredients are incorporated.
Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough.
Grease the dough with a little bit of oil, cover with a kitchen towel and let the dough rise until doubled (place the bowl somewhere warm).
Separate the dough into 3 equal pieces. Roll each piece of dough into a long rope.
Gather the ropes and squeeze them together at the very top. Braid the ropes together like braiding hair and squeeze the ends together when complete.
Line a baking sheet with parchment paper and place the Challah on it. Place the pan somewhere warm, cover with a towel, and let it rise until puffed, about an hour.
Heat the oven to 400°F/200°C. When ready to bake, whisk the egg with a tablespoon of water and brush it all over the Challah. Sprinkle on sesame seeds.
Slide the Challah on its baking sheet into the oven and bake for 25 to 30 minutes. It is done when it is a rich golden brown. For a precise assessment of its doneness, use an instant-read thermometer to measure its internal temperature—it should be around 190°F/90°C when done. Remove the pan from the oven.
Cool Challah in the pan for at least 10 minutes before transferring to a cooling rack until ready to slice and serve.
Description
This challah is soft with a very slightly sweek texture. It is just delicious.
Notes
Even though I do a lot of baking, it had been years since I made Challah and then had only made it once or twice. This was worth the wait. Four of us managed to eat it at one sitting. The picture gives an idea of how big it was. With some Beef and Mushroom and Barley Soup, it was the perfect meal on a snowy evening. With the convection oven, the 25 minutes is more than I would bake it next time. Probably about 22 minutes would be perfect.
Source
Mama Living Abroad
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