Israeli Challah

Prep Time: 

3 hrs

Cooking Time:

20 mins

Servings:

-

A rich, braided bread

Instructions

METHOD:
Mix the flour and the dry yeast in a big bowl, and make a small dimple.
Put in the dimple the sugar, salt and oil and start to add the water gradually (maybe you will not need all the water). You need to knead the dough for at least 10 minutes until the dough will be smooth and soft. Put oil in the bowl and on top of the dough. Wrap the bowl with a plastic wrap and a kitchen towel. Let the dough rise for 1-2 hours, until the dough double it’s size (tip- put the dough in a warm place).Once the dough has risen divide it into a 4 equal parts and create forms of rolls.
Let the rolls rise again for half an hour.
Preheat the oven 180 degrees.
Mix the sugar and the egg in a small plate, and start to spread and sprinkle sesame seeds.
Bake for 20-30 minutes until the Challah will be brown. BON APETITE

Ingredients

INGREDIENTS FOR THE DOUGH
1kg all-purpose flour
3 bags of dry yeast
177gr sugar
1 tablespoon salt
120ml regular oil
425ml of tap water


INGREDIENTS FOR THE TOP OF THE DOUGH
1 tablespoon sugar
1 egg