Ingredients

NutritionSortLoading...
Loading...

660 g bread flour

280 ml water

80 g grapeseed oil

60 g sugar

40 g honey

15 g salt

14 g dry yeast

1 egg

Water (for a bowl in the oven)

Ice cubes (optional)

Select allAdd

Instructions

1. In a stand mixer fitted with a dough hook, knead all ingredients together until the dough reaches the windowpane stage — smooth, elastic, and not sticky. This takes about 12–15 minutes.

2. Cover and let the dough rise until doubled in volume.

3. Punch down the dough and divide into 8 equal pieces (about 145 g each).

4. Roll each piece into a long rectangle, then roll it into a smooth, long strand.

5. Braid the challahs. Transfer to a baking sheet, cover with plastic wrap and a towel, and let rise again until doubled in size.

6. Gently press the dough with your finger. If the indentation slowly springs back partially, it’s ready to bake.

7. Preheat the oven to 180°C (convection). Place a bowl filled with water on the bottom of the oven to create steam.

8. Beat 1 egg with 1 tablespoon water to thin it. Brush the challahs thoroughly on all sides. Sprinkle with toppings if desired.

9. Bake for about 20–25 minutes, until the challahs are golden brown. You can place 2 ice cubes under the parchment paper when putting them in the oven for extra steam (optional).

10. Remove from the oven and transfer to a cooling rack.

11. Immediately brush lightly with olive oil and cover with a towel.

[:br]