- Prep Time
- 20 mins
- Total Time
- 4 h
- Serves
- Serves 1
Ingredients
- 0
- Liquid Honey
- 90
- 1/2
- salt
- 8
- 0
- bread flour
- 500
- 0
- dry active yeast
- 8
- 7
- warm water
- 200
- 2
- large Eggs
- 0
- 2
- European Flavour Unsalted Butter, melted
- 60
- 0
- egg wash (1 egg with milk or water) as needed
- 0
- 0
- black sesame seeeds and Kosher salt as needed
- 0
Method
Step 1
Stir together the yeast and warm water with 1 tsp of the honey, let sit for 10-15 minutes, until frothy. Combine the; honey, salt, yeast, eggs and butter in the bowl of a stand mixer using the dough hook. Add the flour slowly while mixing on low speed and then continue to knead the dough on low until smooth and elastic, about 5 minutes.
Step 2
Turn the dough into a lightly greased bowl, cover and let rise in a warm draught free space until doubled in size, 60-90 minutes.
Step 3
Punch down the dough and divide it into 3 equal portions, rolling each of them into a rope about 1” (2.5 cm) thick and 12” (30 cm) long. Braid the 3 ropes of dough, pinching the ends together and trucking them under the loaf. Transfer the loaf to a parchment paper lined baking sheet, brush with the egg was, sprinkle with the seeds and leave it to rise again until doubled in size, about 45 minutes.
Step 4
Bake the Challah in a preheated 350°F (170°C) oven for about 35-40 minutes. They loaf is done when they are golden brown and sound hollow.
Tips
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Nutritional Facts Per Serving
- Calories:
- 240
- Fat:
- 6 g
- Saturated Fat:
- 3 g
- Carbs:
- 39 g
- Fibre:
- 1 g
- Cholesterol:
- 45 mg
- Protein:
- 6 g
- Sodium:
- 310 mg
- Potassium:
- 60
