Ingredients
Units
Scale
Dough:
- 4 1/2 teaspoons (2 packets 1/4 oz each) active or instant dry yeast
- 1/4 cup warm water
- 3/4 cup granulated sugar
- 1 Tbsp honey
- 1/2 cup olive oil
- 1 Tbsp salt
- 1 1/2 cups warm water (105 to 115F/40 to 46C)
- 3 eggs, lightly beaten
- 6 to 7 cups bread flour
Egg wash: 1 egg lightly beaten with 1 teaspoon water
Toppings: sesame seeds, black sesame seeds, or poppy seeds
Sweet crumb topping:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 5 Tbsp butter, softened
Instructions
- If you are using active dry yeast, pour the yeast and ¼ cup warm water into a small bowl and let dissolve. Set aside for 10 minutes to proof and thicken. If you are using instant dry yeast, you will add it in step 3.
- Tip the sugar, honey, oil, and salt into a large mixing bowl. Pour in the water and stir to dissolve the sugar and salt.
- Add the yeast mixture or the yeast and the 3 beaten eggs to the sugar and oil mixture. Whisk everything together. Start adding the flour, one cup at a time, stirring with a large spoon after each addition. Gauge the stickiness of the dough after each cup of flour is added. You may need barely 6 cups or closer to 7 depending on how your flour absorbs the liquids. Yeasted dough has a mind of its own and is never the same every time you make a recipe.
- Knead the dough on a flat surface for 5 to 10 minutes, until it is no longer sticky and the surface feels smooth and elastic.
- Lightly oil the large mixing bowl and place the dough in it, turning to coat it in oil. Cover and let the dough rise in a warm place for 1 hour.
- Divide the dough into either 2 or 3 equal pieces. These will make either 2 large challahs or 3 medium-sized ones.
- Take one of the pieces and divide it into three pieces. Roll each piece into a rope, then braid them together. Repeat with the other dough. Place the loaves on separate baking sheets lined with parchment paper. Allow to rise for 45-ish minutes.
- Preheat the oven to 350F/176C. Move the oven racks to the upper and lower thirds of the oven. Brush the loaves with the egg wash and add the toppings.
- To make the sweet crumb topping, rub the flour, sugar, and butter together using your fingertips to form coarse crumbs. Pat the crumbs on top of the egg-washed loaf.
- Bake for 30 to 35 minutes or until deep golden brown. The bread should sound hollow when tapped and read 190F/88C when tested with a thermometer. Place on a wire rack to cool for 20 minutes before slicing.
- Baked loaves can be wrapped in plastic, placed in a Ziploc bag, and frozen for 3 months. Thaw at room temp before serving.