My mom and I baked these two seeded challahs.
One of my favorite holiday traditions is baking a challah together with my mom.
This year we tried a cool recipe with seeded strands - it makes braiding a breeze!
Here is the recipe:
Ingredients, two breads:
665 g flour
20 g dry yeast
2 teaspoons of salt
60 g sugar
0.4 dl olive oil
4.2 dl luke warm water
Toppings:
about 1 cup of each topping
1 egg
Directions:
In a mixer bowl, combine flour, sugar, salt, oil and active dry yeast.
2. Using a mixer with a knead/hook attachment or your hands, slowly add warm water to the dry ingredients.
3.Mix until the dough comes together, ensuring it's moist and not too dry.
4. Knead the dough in the mixer for 12 minutes or by hand for 20 minutes.
5. Cover with a kitchen towel, then let it rise in fridge overnight.
6. The next day: Divide the dough into 18 equal balls of approx 65 grams each and cover for a second round of rising of 25 minutes.
7. Roll each ball into a 14-inch strand. Wet a paper towel, roll one strand in it, then coat in your toppings. Repeat for 6 strands, 2 of each topping.
8. Take 2 plain strands and set one topping-coated strand, in between them. We used: poppy seeds, sesame seeds and flax seeds. Repeat for the remaining strands. Braid together.
9. Place the braided challahs on a baking sheet lined with parchment paper. Cover and let it proof for 20 minutes.
10. Preheat the oven to 350°F/176°C. Beat one full egg and brush it only on the plain strands (not seeded ones!) using a thin paintbrush.
11. Bake for 35-40 minutes or until the challah has a golden deep color.
