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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.

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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