Best Challah Bread

By The Mediterranean Dish · 180 min

Ingredients

Instructions

1. Stir a large pinch of sugar into the warm water with the yeast, then set aside for about 10 minutes until it is foamy.
2. In a large bowl, mix the flour, egg yolks, sugar, salt and olive oil with a wooden spoon.
3. Add the yeast mixture and mix until the dough is too stiff to stir. Knead it by hand on a lightly floured surface for 10 minutes, adding a very little flour only if it is too sticky, until soft and smooth.
4. Put the dough in a lightly oiled bowl, cover it, and leave it in a warm spot for 1 1/2 hours, until doubled in size.
5. Punch the dough down and divide it into three equal pieces. Roll each into a rope about 16 to 18 inches long, braid them together and pinch both ends to seal.
6. Place the braid on a parchment-lined baking sheet, cover and leave in a warm spot for another 30 to 45 minutes. Meanwhile, preheat the oven to 350°F.
7. Brush the loaf generously with 2 to 3 tablespoons of the reserved egg whites and sprinkle with the toasted sesame seeds.
8. Bake at 350°F for 20 to 25 minutes, until golden brown. Let cool before slicing.

Summarized from The Mediterranean Dish's video. Watch it for the details.