Challah Bread

Directions

1. 1

   Step 1

   

   Sift the flour. Prepare a mixer, pastry brush, baking sheet, and parchment paper.

2. 2

   Step 2

   

   Heat the water to approximately 37–40 °C. The liquid should be warm, not hot. Dissolve the yeast and 1 tbsp of sugar in it. Let it stand for 15 minutes to activate the yeast.

3. 3

   Step 3

   

   Add the remaining sugar to the flour along with the salt and onion powder.

4. 4

   Step 4

   

   Melt the butter in the microwave in short bursts. Cool to room temperature and pour into the yeast mixture. Crack in 3 eggs and mix.

5. 5

   Step 5

   

   Combine the wet ingredients with the flour mixture, turn the mixer to medium speed, and knead the dough for 8–10 minutes. Then transfer it to a table and continue kneading by hand for another 5 minutes.

   TipDust the work surface with 1 tbsp of flour if the dough is sticky.

6. 6

   Step 6

   

   Return the dough to the bowl, cover with plastic wrap, and place in a warm spot for 1 hour to rise. Punch down the dough and leave for another 30 minutes. Total proofing time is 1.5 hours.

7. 7

   Step 7

   

   Divide the dough into 3 equal parts and roll each into a rope about 50–60 cm long. Braid the ropes loosely.

8. 8

   Step 8

   

   Line the baking sheet with parchment and transfer the shaped dough onto it. Cover the challah with a towel and leave for 30 minutes. Preheat the oven to 190 °C.

9. 9

   Step 9

   

   Mix all the topping ingredients: sesame seeds, poppy seeds, dried onion and garlic, and sea salt. Whisk the remaining egg with water and apply the mixture to the dough.

10. 10

    Step 10

    

    Brush the shaped dough with the egg wash and sprinkle with the spice mixture. Bake in the preheated 190 °C oven for 35–40 minutes. Leave the finished bread on the baking sheet for 30 minutes, then transfer to a wire rack.

11. 11

    Step 11

    

    Slice the challah and serve with butter or any other spread.