Sesame Challah
A beautiful, golden-crusted braided bread enriched with eggs and honey, finished with a generous coating of nutty toasted sesame seeds.
Ingredients
- •4 1/2 cups all-purpose flour (approx. 560g)
- •1 packet (2 1/4 tsp) active dry yeast
- •1/2 cup warm water (110°F)
- •1/3 cup honey
- •1/3 cup neutral oil (such as vegetable or canola)
- •2 large eggs, plus 1 egg for egg wash
- •1 1/2 tsp salt
- •3 tbsp sesame seeds
Instructions
- 1
In a large bowl, combine the warm water, yeast, and a tablespoon of the honey. Let it sit for 5-10 minutes until foamy.
- 2
Whisk in the remaining honey, oil, and 2 eggs until well combined.
- 3
Gradually add the flour and salt, mixing until a shaggy dough forms.
- 4
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- 5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- 6
Punch the dough down, divide into three equal strands, and braid them together on a parchment-lined baking sheet.
- 7
Cover the braid and let it rise for another 45 minutes.
- 8
Preheat your oven to 350°F (175°C).
- 9
Whisk the remaining egg with a splash of water, brush it over the loaf, and sprinkle generously with sesame seeds.
- 10
Bake for 30-35 minutes until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
💡 Chef tips
- To make ahead, you can prepare the dough the night before and let it do its first rise in the refrigerator overnight.
- Store the cooled bread in an airtight bag at room temperature for up to 3 days, or freeze it sliced for up to a month.
- For an extra shiny crust, ensure you brush the egg wash into all the crevices of the braid.
✅ How it should turn out
The finished challah should have a deep, glossy golden crust, a soft and airy interior crumb, and a delightful aroma of toasted sesame and sweet honey.