Challah

Ingredients for 3 servings:

• 40 g yeast
• 1 tbsp honey
• 1 cup(s) water, lukewarm (30° C)
• 3 eggs
• 500 g flour
• 1 tbsp salt
• 3 tbsp oil (sunflower oil)
• 1 egg(s), including the yolk
• 2 tbsp sesame seeds
• ½ cup(s) water, hot

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Sesame bread from Israel

Dissolve the crumbled yeast and honey in a cup of lukewarm water. Whisk the eggs, then pour in the yeast mixture and mix. Gradually add the flour, salt, and oil and knead well. The dough should pull away from the sides of the bowl. If it’s too dry or too stiff, knead in a little more water. Lightly dust with flour, cover, and let rise in a warm place for 30-40 minutes. When the dough has doubled in size, knead again vigorously and divide into 3 equal pieces. Roll out the dough pieces into approximately 5 cm thick logs and braid each one by folding the log in half and braiding the ends crosswise. Place the logs on a greased baking sheet, brush with the beaten egg yolk, and sprinkle with sesame seeds. Cover and let rise for another 25 minutes. Place the baking sheet on the bottom rack of the preheated oven and add the cup of hot water. After about 10 minutes, open the oven briefly to allow the steam to escape. Bake for another 10-15 minutes. They’re done when they sound hollow when tapped on the bottom. Baking temperature: 200°C (400°F), oven level 2-4.