What you need:
- 1 Tbsp dry yeast
- 1 cup warm water
- 3/4 tsp salt
- 1-2 Tbsp raw honey
- 1/3 cup grape seed oil
- 3 cups unbleached white flour (+ 1/4 cup for later on)
- olive oil for the glaze
- sesame seeds; poppy seeds; (or both) for garnishing
- 1 large Ziplock bag
Simply throw all of the above ingredients in a Ziplock bag, except the olive oil and seeds for garnishing. Seal bag, and immerse in a bowl of warm water for 30 minutes. Open bag to release air, re-seal, and knead and toss bag on kitchen counter. Leave for 1 hour. Release more air, add 1/4 cup flour, re-seal and let sit for another hour and 30 min. (You can let it sit for up to 3 hours). Be sure not to leave it longer, or the yeast will start to ferment and give your dough a funky smell! When your challah dough has had enough rest (only you will know! It’s your challah!), separate dough into 3 equal portions. The dough will be wet and sticky. Use more flour as needed, to avoid any unnecessary sticking. Braid your loaf into desired size. Preheat oven to 350 degrees F. Let your bread “air out” and breathe for 15 minutes while oven preheats. Glaze with olive oil, and sprinkle your seeds of choice on top. Bake for 30 minutes or until golden brown on top. Most importantly: enjoy with family and friends!
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