Step 1

Make the dough: Pour the cool water into the bowl of a stand mixer fitted with the bread hook. Crumble the yeast into the water and use your fingers to rub and dissolve it; if using active dry yeast, whisk the yeast into the water. Add the flour, eggs, sugar, salt, and oil. 

Step 2

Mix the dough on low speed to combine the ingredients, stopping the mixer if the dough climbs up the hook or if you need to work in dry ingredients that have settled on the bottom of the bowl. Scrape the bottom and sides of the bowl as needed. It should take about 2 minutes for the dough to come together. If there are lots of dry bits in the bottom of the bowl that just aren’t getting worked in, add a tablespoon or two of water. On the other hand, if the dough looks softer, add a few pinches of flour. 
Note: Eventually you’ll be able to feel the dough and know if you need to add water or flour; it’s always better to adjust the ratios when the dough is first coming together at the beginning of mixing rather than wait until the end of the kneading process, since it takes longer for ingredient additions to get worked into the dough mass at this later point and you risk overworking the dough.

Step 3

Increase the speed to medium and knead until a smooth dough forms, about 4 minutes. You want the dough to be a bit firm.

Step 4

Stretch and fold the dough: Lightly dust your work surface with a little flour, and use a dough scraper to transfer the dough from the mixing bowl to the floured surface. Use your palms to push and tear the top of the dough away from you in one stroke, and then fold that section onto the middle of the dough. Give the dough a quarter turn and repeat the push/tear/fold process for about 1 minute. Then push and pull the dough against the work surface to round it into a ball (see photo below).

Step 5

Let the dough rise: Lightly dust a bowl with flour, add the dough, sprinkle just a little flour on top of the dough, and cover the bowl with plastic wrap. Set the bowl aside at room temperature until the dough has risen by about 70%, about 40 minutes (this will depend on how warm your room is—when the dough proofs in a warmer room it will take less time than in a cooler room). 

Step 6

Divide the dough: Use a plastic dough scraper to gently lift the dough out of the bowl and transfer it to a lightly floured work surface (take care not to press out the trapped gas in the dough). Gently pull the dough into a rectangular shape. Use a bench scraper or a chef’s knife to divide the dough into 3 equal horizontal strips (you can use a kitchen scale to weigh each piece if you want to be exact). Then divide each piece into 3 smaller equal parts crosswise so you end up with a total of 9 pieces.
Note: It is best not to have an overly floured work surface when rolling dough into cylinders, since the flour makes it hard for the dough to gain enough traction to be shaped into a rope.

Step 7

Shape the dough: Set a piece of dough lengthwise on your work surface. Use the palm of your hand to flatten the dough into a flat rectangle; then fold the top portion over and use your palm to press the edge into the flat part of the dough. Fold and press 3 more times—the dough will end up as a cylinder about 7 inches long. Set this piece aside and repeat with the other 8 pieces. 

Step 8

Return to the first piece of dough and use both hands to roll the cylinder back and forth to form a long rope, pressing down lightly when you get to the ends of the rope so they are flattened. The rope should be about 14 inches long with tapered ends. Repeat with the remaining 8 cylinders. Lightly flour the long ropes (this allows for the strands of the braid to stay somewhat separate during baking; otherwise, they’d fuse together).

Step 9

To make a 3-strand braided challah: Pinch the ends of 3 ropes together at the top (you can place a weight on top of the ends to hold them in place) and lightly flour the dough. Braid the dough, lifting each piece up and over so the braid is more stacked than it is long; you also want it to be fatter and taller in the middle, and more tapered at the ends. When you get to the end of the ropes and there is nothing left to braid, use your palm to press and seal the ends together. Repeat with the remaining 6 ropes, creating 3 braided challahs.
To make a key-shaped “Shlissel” challah: You can use your creativity to make whichever key-shape you wish. As a guideline, you can use one 3-strand braided challah as the long vertical section of a key. You can use the remaining dough to form a circular loop shape on the top of the key and pinch it to attach to the top of the vertical section, as well as 3 small horizontal notches on the bottom of the vertical piece of dough.

Step 10

Place the challahs on parchment paper–lined rimmed sheet pans, cover them with a kitchen towel (or place them inside an unscented plastic bag), and set them aside in a warm, draft-free spot to rise until the loaves have doubled in volume, about 40 minutes (depending on how warm the room is). 

Step 11

Adjust the oven racks to the upper-middle and lower-middle positions and preheat the oven to 425°F.

Step 12

Test the dough: Once the challah loaves have roughly doubled in size, do the press test: Press your finger lightly into the dough, remove it, and see if the depression fills in by half. If the depression fills back in quickly and completely, the dough needs more time to rise; if you press the dough and it slightly deflates, the dough has overproofed and will be heavier and less airy after baking. 

Step 13

Bake the loaves: Make the egg wash by mixing the egg, water, and salt together in a small bowl. Gently brush the entire surface of the loaves with egg wash, taking care not to let it pool in the creases of the braids. You want a nice thin coating. Generously sprinkle the loaves with the seeds.
Note: At the bakery, we dip the egg-washed dough facedown into a large tray of seeds and then roll it from side to side to heavily coat the bread. If you just sprinkle a few pinches over the top, it won’t look very generous or appealing after the bread has expanded and baked, so be generous with the seeds whether sprinkling or rolling.

Step 14

Bake for 15 minutes. Rotate the bottom sheet pan to the top and the top sheet pan to the bottom (turning each sheet around as you go), and bake until the loaves are golden brown, about 10 minutes longer. Remove the loaves from the oven and set them aside to cool completely on the sheet pans.

Step 1

Mix the dough: Place the sourdough starter, 1 egg, 2 egg yolks, honey, oil, and water in the bowl of a stand mixer fitted with the bread hook attachment. To the wet ingredients, add the all purpose flour, whole wheat flour, salt, and active dry yeast. Mix the dough on 2nd speed for 3 minutes and then increase to 4th speed for 5 minutes (if you have a mixer other than a Kitchen Aid, mix for 3 minutes on slow speed and 5 minutes on medium speed). The dough will come together and be relatively smooth but still quite slack and tacky.

Step 2

Lightly grease the interior surface and inner lid of a very large plastic container with nonstick spray or vegetable oil. The container should be at least three times the size of the dough to accommodate for growth (it will be difficult to find a regular Tupperware container that meets this requirement, we recommend something like this. Alternatively, your largest wide mouthed bowl, greased and covered with plastic wrap could work as well). Use a bowl scraper or spatula to transfer the dough to your chosen container, cover and let sit at room temperature for one hour. After the hour, flip the dough upside down *within* the container to redistribute yeast activity. Cover and place in the refrigerator to rest overnight.

Step 3

Shape the dough: By the next day, the dough should have nearly tripled in volume. Around 4 ½ hours before you plan to serve the challah, lightly dust a clean work surface with flour. Unmold the dough onto the floured surface with a firm “whack” by flipping the container upside down with some gusto. Divide the dough into 12 even portions (80 grams each if you have a kitchen scale and want to be very precise).

Step 4

Spray your palm lightly with nonstick spray and grab the first portion of dough. Flatten it firmly against the table forming a rectangle about the size of a post-it note. Fold the flattened piece of dough in half lengthwise (bringing the two longer edges of the rectangle together) and then in half again to form a short and tight log about 4-5” long. The goal is a tight roll without air pockets. Using both hands, roll the log back and forth to form a 12” long strand, pressing lightly at the ends to taper the tips but maintaining a round, even belly in the middle. Lightly dust the strand with flour when you are finished rolling to keep it from sticking to the table. Repeat with the remaining 11 pieces of dough

Step 5

Braid: Arrange 6 of the strands parallel to one another and pinch the tops together. Cross the outside right strand all the way to the left and up. Cross the outside left strand all the way to the right and up. Push those two strands upward, making a ‘V” above the bottom 4 strands. Divide the bottom strands into 2 pairs and you are ready to begin braiding. Bring the upper left strand down to the middle between the pairs. Cross the lower far right strand up to replace the ‘V’. Pair up the new bottom strands. Bring the upper right strand down to the middle between the pairs. Cross the lower far left strand up to replace the ‘V’. Pair up the new bottom strands. Repeat this set of motions until your strands run out, pinching and sealing off the ends. (Note: Zoe finds this video demonstration of braiding to be very helpful. Braiding begins at 1:43). Repeat with the second loaf.

Step 6

Seed: In a medium bowl, mix the white sesame seeds, black sesame seeds, nigella seeds, caraway seeds, and Maldon salt until combined. Spread the seed mixture out on a platter, baking dish, or baking sheet that is large enough to accommodate the length and width of the braided challahs.

Step 7

Place the egg in a small plastic or glass container with a lid and sprinkle with two finger pinches of salt. Place the lid on the container and shake vigorously until the egg is combined, about 10 seconds. This method will make a thin and fluid egg wash that will easily coat the nooks and crannies of the braid.

Step 8

Line two baking sheets with parchment paper and coat lightly with nonstick spray. Use a pastry brush to thoroughly paint egg wash over the entire exterior of the braid. Gently tip the braided challah upside down and dip into the seed mixture, rocking back and forth to coat the top and sides. Place the coated braid right side up onto the prepared sheet tray. Repeat with second braid.

Step 9

Proof: Set the loaves in a warm, draft free spot to proof until the loaves have roughly doubled in size. This will take approximately 2 hours, but could take anywhere from 1 ½ - 2 ½ hours depending on the temperature of your kitchen. Test to see if they are ready to bake by gently pressing with your finger. If the indentation holds and doesn’t fill back in again your challah is ready to go into the oven. If unsure whether they are fully proofed, err on the side of giving them a little more time. A nice, thorough proofing is key to feathery light challah.

Step 10

About 1 ½ hours into the proofing time, prepare the oven. Position the oven racks at the upper-middle and lower-middle settings and preheat the oven to 400°F.  

Step 11

Bake: When ready, place the loaves into the preheated oven and bake for 30-40 minutes, rotating the pans from top to bottom halfway through baking, until deeply golden and fragrant. (Baker’s tip: if you have a digital kitchen thermometer, the ideal interior temperature for doneness is 195°F).

Step 12

Carefully transfer the hot loaves directly to a cooling rack and let cool for at least 30 minutes before digging in. This allows the structure of the bread time to set. Enjoy!

Step 1

Place flour, salt and instant yeast in a large bowl and whisk to combine.

Step 2

In the bowl of a stand mixer fitted with the dough hook, combine the water or milk, honey and eggs. If using oil and not butter, add it now.

Step 3

Pour the dry ingredients over the wet ingredients. If using butter and not oil, add it now.

Step 4

Mix for 2-3 minutes on the lowest speed until all of the dough comes together. Scrape the bowl on the sides and bottom with a spatula, then mix on low speed for 2 more minutes. The dough will seem very wet, but don’t be tempted to add any more flour.

Step 5

Holding the bowl with your hands, turn the mixer to medium speed and mix aggressively until the dough detaches from the bottom of the bowl. This can take anywhere from 5-10 minutes. At this point, the dough will not feel as wet.

Step 6

Place the dough in a large metal bowl that has been coated with cooking spray or oil, and cover tightly with plastic wrap. Let rise for 45-60 minutes in a warm spot in the kitchen, or until the dough has doubled in size. Remove the plastic wrap, and punch the dough down. Reseal with plastic wrap and let rise for 30 more minutes.

Step 7

Meanwhile, make the egg wash by combining the egg, egg yolk, water, salt and honey and blending very well. Adjust the amount of honey based on your preference for how sweet you’d like the egg wash to be.

Step 8

Transfer the dough to a clean work surface and divide into 6 equal portions.

Step 9

Using no flour to shape the strands, flatten each piece roughly into a rectangle. From top to bottom, roll and pinch the dough tightly, turning each rectangle into a fat strand. Repeat with all the pieces. Then invert the strands, flatten and repeat the shaping process. Using a small amount of flour, roll each strand out until it forms a 12-14 inch long rope.

Step 10

Pinch the ends of three ropes together and braid simply with three strands per loaf. Pinch and tuck the ends under the loaf. Repeat with the remaining strands.

Step 11

Place the two loaves on a parchment-lined rimmed baking sheet and brush lightly with egg wash. Cover with plastic wrap and let rise for 30-45 minutes.

Step 12

Meanwhile, preheat the oven to 350°F.

Step 13

Brush with egg wash a second time, and sprinkle with garnishes if using (generously with seeds, lightly with salt).

Step 14

Place the baking sheet on the middle rack of the oven and bake for 20 minutes, then brush each loaf with egg wash one final time. Rotate the baking sheet and bake another 15-20 minutes until golden on top or until a thermometer inserted into the middle of each challah reads 194°F.

Step 15

Remove the challah from oven, and carefully place on a wire rack to cool. Serve or freeze once cool. To serve a frozen loaf, let the bread thaw completely, then heat in the oven for 15 minutes at 325°.

Step 1

Place the flour, yeast, sugar, and water into the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed until incorporated, about 1 minute.

Step 2

When a dough starts forming, after about 1 minute, add oil and salt and continue mixing on low-medium speed until the dough is smooth, about 4 to 6 more minutes. The dough should not be too sticky or too dry. Add a little bit of flour or water as needed (1 teaspoon at a time). 

Step 3

Transfer the dough onto a counter and form into a ball. Place the dough into a large bowl and cover with plastic wrap. Proof the dough in a warm place until doubled in size, about 1 to 2 hours.

Step 4

Transfer the dough onto a floured working surface. Divide the dough into 3 even pieces. Roll each piece into a long log, approximately 14 inches, and braid the 3 logs into a 3-strand braided challah.

Step 5

Place the challah onto a baking sheet lined with parchment paper. 

Step 6

Mix the maple syrup with water in a small bowl until combined. Brush the challah with the maple syrup mixture like an egg wash. Gently cover the challah with a kitchen towel and let it rise for 1 more hour.

Step 7

Meanwhile, preheat the oven to 355 degrees.

Step 8

Transfer the challah into the oven and bake for 20 to 24 minutes or until golden brown. Once baked, the challah should make hollow sounds when lightly knocking on it. 

Step 9

Let the challah cool on the baking sheet and serve.

Step 1

Preparing the dough by hand: In a large mixing bowl, combine the water and the honey or sugar and stir to dissolve. Sprinkle the yeast over the liquid and set aside to proof about 5 minutes. The yeast should dissolve and froth if it is active. If it does not react this way, discard and purchase new yeast. Unfortunately, you’ll have to wait to make challah.

Step 2

Using a sturdy wire whisk, beat in the eggs and the ¼ cup oil or melted butter until frothy and well blended. Add 2 cups of the flour and the salt and continue beating to form a smooth batter. Switch to a sturdy wooden spoon and stir in 2 ¼ more cups of the flour to form a stiff dough.

Step 3

Dust the work surface with some of the remaining ¼ cup flour and turn out the shaffy dough from the howl onto the floured surface. Using a dough scraper and your hands knead the dough until it is smooth and holds its shape, anywhere between 5 and 10 minutes depending on how strong you are and how rigorously you are kneading. If the dough is too sticky to handle, add some of the remaining flour in small doses, trying to keep it on the soft side. To knead properly, keep folding the dough in half on top of itself and pushing it down on the counter away from you to reform a sort of blob. Scrape it off the surface with the dough scraper and fold again. When you are finished, the dough should be smooth, not sticky; soft but elastic enough to hold its shape; and pale yellow in color without any evidence of unincorporated flour.

Step 4

Preparing the dough in an electric mixer: In the bowl of an electric mixer, combine the water with the honey or sugar and stir to dissolve. Sprinkle the yeast over the liquid and set aside for about 5 minutes to proof. The yeast should dissolve and froth if it is active. Using the paddle attachment, beat in the eggs and the ¼ cup oil or melted butter until frothy and well blended. Add 2 cups of the four and the salt and continue beating to form a smooth batter. Switch to the dough hook. Add 2 ¼ cups flour and knead with the dough hook for 4 to 5 minutes, until a smooth, elastic dough forms. Dust the work surface with some of the remaining ¼ cup flour and turn out the dough. Knead five or six times until soft.

Step 5

Proofing the dough: Once kneaded, shape the dough into a ball by folding the edges underneath and stretching the surface. Place the remaining tablespoon of oil or melted butter in a clean bowl and distribute it over the surface with your hands. Place the ball of dough upside down in the bowl to coat the surface with grease and invert to right side up. Cover the bowl with plastic wrap and allow the dough to rise in a warm place (near a preheating oven, for example) until doubled in bulk, about 1 hour 45 minutes.

Step 6

Remove the plastic wrap and punch down the dough with your fist to compress it to its original size. Recover and let sit for 15 minutes.

Step 7

Turn the dough out onto the lightly floured surface. Sprinkle the raisins on the dough and knead slightly to incorporate. Pat the dough on the work surface with the palms of your hands to form a large rectangle, about 16 inches by 12 inches. Poke any stray raisins into the dough. Roll up the dough like a jelly roll along the longer edge to form a log about 18 inches long and 2 ½ inches in diameter.

Step 8

Starting at one end, roll the log into itself to form a turban or snailshell shape and transfer to a cookie sheet or pizza pan. Tuck the outer end underneath to secure it. Cover with a clean dish towel and let rise in a warm place until doubled in bulk, about 1 hour.

Step 9

Preheat the oven to 400°F. When the dough has finished rising, brush the entire surface with the egg wash.

Step 10

Place in the middle of the preheated oven and let bake for 20 minutes until the surface begins to brown. Lower the temperature to 350°F, and continue baking for an additional 15 to 20 minutes, until the surface has turned a deep brown and the loaf sounds hollow when you tap it. An instant-read thermometer inserted in the center of the bread should read at least 190°F when done.

Step 11

Remove from the oven, transfer immediately to a cooling rack, and allow to cool completely before serving.

Step 1

In a large bowl or the bowl of a stand mixer, whisk together the flours, sugar, yeast, salt, and turmeric and pepper, if using. In a medium bowl or large measuring cup, whisk together the water, eggs and oil. Add the wet ingredients to the dry ingredients and use a stiff rubber spatula or wooden spoon to mostly combine into a shaggy dough. It may seem dry at first, but it will come together as you knead it. Knead, either on a work surface or with the stand mixer fitted with a dough hook on medium, adding more flour if the dough is too sticky to work with, until the dough is smooth and slightly sticky, 10 to 15 minutes. 

Step 2

Stretch the dough into a ball, pinching the ends under to form a taut surface, and transfer to an oiled bowl (or simply oil the bowl you used to mix the dough if it isn’t too covered in dough), turning to coat the dough fully in a thin layer of oil. Cover with plastic wrap or a towel and let rise in a draft-free place until doubled in size, 1 to 2 hours.

Step 3

Preheat the oven to 375°F and line 2 sheet pans with parchment paper (for braided loaves) or grease a 4 x 13-inch pullman loaf pan with a cover and set aside.

Step 4

If braiding loaves, turn the dough out onto a clean surface and divide it in half. Divide each half into 3 equal pieces and roll each into a log that is tapered at the ends. Braid 3 logs together, pinching the ends so they adhere, and transfer the loaf to a prepared sheet pan. Repeat to make a second braided loaf. Cover loosely with plastic wrap or towels and let rise in a draft-free place until puffy and risen by half, 30 to 45 minutes.

Step 5

If making a pullman loaf, stretch the dough into a fat cylinder and place it in the pan. Grease the cover and slide it on. Let rise in a draft-free place until puffy and risen by half, 30 to 45 minutes.

Step 6

Brush the braided loaves with a thin layer of egg wash and sprinkle with your toppings of choice (omit the egg wash and toppings on a pullman loaf). Bake until golden brown with an internal temperature of 190°F; begin checking for doneness at 18 minutes for braided loaves and 30 minutes for a pullman loaf. When baking braided loaves, switch racks and rotate 180 degrees about halfway through the baking time. Let cool slightly and tear into it because nothing is better than hot (buttered) challah.

Step 7

Leftovers, stored in an airtight container at room temperature, are best eaten within a couple of days and then after that make French toast. They can also be sliced and frozen in an airtight container for up to a few months. Reheat in a toaster or skillet.

Step 1

Add the yeast, water, and a pinch of the sugar to the bowl of a stand mixer fitted with the hook attachment and let stand until foamy, 8 to 10 minutes.

Step 2

Whisk the 2 tablespoons of sugar, the flour, and salt in a separate medium bowl and set aside.

Step 3

Whisk the oil, 2 tablespoons of honey, and 1 egg in a measuring cup and add to the yeast mixture, along with the flour mixture. Mix on low speed until an elastic, uniform dough forms, scraping down the sides of the bowl if needed, 2 to 4 minutes. Turn the dough out onto a clean, dry work surface (the dough should be tacky but not sticky; dust lightly with flour if needed). Knead by hand until the dough is a smooth, satiny ball, 2 to 4 minutes more.

Step 4

Transfer the dough to a large greased bowl, cover with plastic wrap, and let rise in a warm, draft-free place until doubled in size, about 1 hour.

Step 5

Meanwhile, peel and core 1 apple and cut it into ¼-inch cubes (you should have 1½ cups). Transfer to a bowl, cover with a damp paper towel, and set aside. Line two baking sheets with parchment paper, and set aside.

Step 6

Gently punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 3 equal pieces.

Step 7

Working with one piece of dough at a time, and keeping the other pieces covered with a damp kitchen towel to prevent them from drying out, pat the dough into a 12-inch by 3-inch rectangle with one long side facing you. Sprinkle 1/2 cup of the chopped apple down the center of the dough, leaving about 1 inch clear on each end. Fold the long side closest to you over to meet the other side. Press the edges over the apple to seal in the filling and gently roll the dough into a rope about 24 inches long. Repeat with the remaining dough and apples to create 3 filled ropes that are all the same length.

Step 8

Transfer 3 of the ropes to each of the prepared baking sheets, aligning them side-by-side. Starting in the middle, braid the ropes loosely—like you’re braiding hair—then pinch both ends of the braid together to create a sealed circle and flip the dough over to hide the seam underneath.

Step 9

Cover the loaf loosely with plastic wrap or a damp kitchen towel and let sit in a warm, draft-free place until nearly doubled in size, about 30 minutes.

Step 10

Preheat the oven to 425°F. Peel the remaining apple and slice crosswise with a knife to create thin rounds, about 1/8” thick, discarding the seeds. Transfer to a medium heat-proof bowl and toss with the lemon juice. Set aside.

Step 11

Combine the remaining ⅓ cup of sugar with ⅓ cup of water in a small saucepan. Bring to a boil over medium-high heat, whisking until the sugar has dissolved completely, about 5 minutes. Pour the syrup over the apple slices and let cool 10 to 15 minutes. Place a fine-mesh sieve over a small bowl and strain the apple slices, reserving the syrup. Set both apples slices and syrup aside.

Step 12

Lightly beat the remaining egg with 1 tablespoon of water and brush it evenly over the top of the challah. Layer the apple slices over the top of the braided segments of the challah. Brush the apple slices with the egg wash.

Step 13

Bake the challah for 15 minutes until beginning to darken in places. Reduce the oven temperature to 350°F, remove the challah from the oven and brush again with the remaining egg wash. Return the loaf to the oven and bake until the loaf is a deep golden brown all over, 10 to 12 minutes more.

Step 14

While the challah is baking, combine ½ cup of reserved syrup with the remaining ½ cup of honey in a small saucepan over medium-high heat. Bring to a boil and cook until reduced to ¾ cup, about 5 to 7 minutes.

Step 15

Brush the hot challah with all of the hot honey syrup and let cool completely. Serve at room temperature.

Step 16

Step 1

In the bowl of a stand mixer fitted with a dough hook, combine the yeast, 1 tablespoon sugar, and 1 cup of warm water. Let stand for 5 minutes until it becomes foamy. Add the remaining ¾ cup sugar, 3 eggs, salt, and vanilla, and mix well. Add the remaining 1 cup of warm water. 

Step 2

With the mixer on low, add half of the flour, mixing until just combined. Add half of the oil, then mix to combine. Repeat with the remaining flour and oil. Turn the mixer to medium, and mix until the dough becomes smooth and pulls away from the sides, about 8 minutes.

Step 3

Transfer the dough to a large oiled bowl, and cover with a damp towel or plastic wrap. Let rise in a warm place for 1 hour. After it’s risen, knead down the dough in the bowl for a few turns, and re-cover for 1 hour. Repeat once more, for a total rise time of 3 hours.

Step 4

Line 2 baking sheets with parchment paper. Mix 2 eggs with 1 tablespoon of water to make an egg wash.

Step 5

Once the dough has risen, transfer to a lightly oiled surface. 

Step 6

Roll the dough out to a large rectangle, about 10 inches wide and 18 inches long. Cut evenly into 6 strips. Roll each strip to be 3 inches wide. Working one strip at a time, spread 1 tablespoon of guava jelly in a line along the side of one length, and lightly brush the other side of the length with the egg wash. Roll the strip so that it seals in the jelly, then pinch closed along the egg wash edge to seal completely. Using your hands, roll into longer strips, about 18-20 inches long. Lightly dust the strips with flour to avoid sticking.

Step 7

Once you have filled and sealed all 6 strips, form into two braided loaves, making sure to keep the seam sides of each strip towards the inside of the braid to prevent leaking. Place each loaf on a parchment-lined baking sheet, loosely cover with plastic or a towel and let rise for 40-45 minutes more, until the dough springs back when lightly poked.

Step 8

Preheat the oven to 350 degrees. Lightly brush the loaves with egg wash, and bake for 40 minutes. Halfway through baking, switch the loaves’ position in the oven: the lower loaf moves to the upper rack, and vice versa. This will help them bake evenly and not burn. Bake until golden. Let cool and serve.

Step 1

Mix the yeast with the water in a small bowl and let stand until foamy, about 5 minutes.

Step 2

Meanwhile, combine the flour, maple syrup, canola oil, maple sugar, salt, 2 of the whole eggs and the egg yolk in a large bowl. Add the yeast mixture to the bowl and stir with a wooden spoon until a shaggy dough forms about 2-3 minutes. (Alternatively, use a stand mixer fitted with the dough hook attachment.)

Step 3

Turn the dough onto a lightly floured surface and knead until smooth and supple, 6 to 8 minutes. The dough can be slightly tacky, but not sticky. If the dough is sticky, lightly sprinkle 1 tablespoon of flour at a time and continue kneading until dough is no longer sticky.

Step 4

Place the dough in a lightly oiled bowl and cover with a towel. Let sit in a warm place until it has doubled in size, approximately 2 hours.

Step 5

Punch the dough down and divide into 4 equal pieces. Roll 3 of the 4 pieces into long ropes, about 2 feet in length, thicker at the center and thinner at both ends. Braid the 3 long ropes and tuck the ends under to seal. The braid should be about 14-inches in length.

Step 6

Take the fourth piece of dough and divide it into 3 equal pieces. Roll these out in the same way to about 16-inches in length and braid. This smaller braid should be about 12-inches in length.

Step 7

Place the smaller braid on top of the larger braid and gently press together to seal.

Step 8

Preheat the oven to 350 degrees. Beat the remaining egg and brush the challah liberally with the egg wash. Sprinkle with the sesame seeds and let rise again until it has doubled in volume, about 30 minutes.

Step 9

Bake, rotating halfway, until the challah is golden brown, about 30 minutes. Remove from the oven and let cool completely before slicing. Serve the same day.

Step 1

Preheat your oven to 355 degrees F.

Step 2

Make the custard: In a small pot, whisk the heavy cream, milk, and salt over medium heat. Bring the mixture to a boil, then immediately remove from the heat and set aside to slightly cool. In a large bowl, beat the eggs and caster sugar. Temper the two mixtures by gradually pouring the hot milk mixture into the egg mixture, whisking constantly. Once combined with no sign of scrambling, add the vanilla extract and lemon zest.

Step 3

Assemble the bread pudding: Slice or tear apart the challah. Generously spread melted butter onto each side of the challah slices or pieces. Use the remaining butter to coat your baking dish. Place a few challah pieces on the bottom of the oven dish to create a tight-fitting base and sprinkle with a third of the halva. Spoon a bit of the custard to soak each piece. Lay the remaining challah into the dish, dropping pieces of halva in the crevices. Pour the remainder of the custard over the whole pan and top with the rest of the halva and demerara sugar.

Step 4

Bake for 30 minutes until the bread pudding is golden-brown and the halva has melted. Serve warm with cold heavy cream.

Step 1

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and spread the challah cubes evenly on the sheet. Bake until lightly toasted and golden, 15 to 20 minutes. Set aside to cool.

Step 2

Whisk the sugar, eggs, and liqueur in a large bowl. Whisk in the milk and cream to combine. Add the toasted challah and gently toss the mixture to evenly coat the cubes. Fold in the apple and dates and allow to soak for 15 minutes.

Step 3

Lightly grease a 9-inch by 13-inch baking dish with butter and spread the bread mixture evenly in the dish. Drizzle with the melted butter and cover the surface of the bread pudding with foil (grease the foil lightly to keep the underside from sticking to the pudding). Bake for 40 minutes until bubbling and cooked through.

Step 4

Increase the oven to 425°F. Remove the foil and continue to bake until the top of the pudding is a deep golden brown, 15 to 20 minutes. Let cool slightly and serve warm.

Step 1

In a large bowl, whisk together the eggs, milk, sugar, vanilla bean seeds and salt to combine.

Step 2

Place the challah slices in a shallow baking dish and pour the egg mixture over the bread. Flip the bread over to absorb the egg mixture into both sides and let soak for 5 minutes.

Step 3

Heat a cast iron skillet or large saute pan over medium-high heat and add 2 tablespoons of butter. When the butter is sizzling, add the soaked challah and lower the heat slightly. Cook 2-3 minutes on each side until golden brown. Repeat with the remaining bread adding more butter as needed. You can keep the finished slices warm on a sheet tray in the oven while cooking the remaining batches.

Step 4

Serve hot with maple syrup or macerated berries.

Step 1

Mix together the flour, the brown sugar, and the salt in a large bowl. Create a well in the center of the bowl and add the yeast, remaining teaspoon of sugar and ½ cup warm water. Let it stand until nice and foamy, about 5 minutes.

Step 2

Gradually mix in the remaining warm water. Dump the sticky mess onto a floured surface and knead the dough until smooth and elastic (about 5-10 minutes by hand, 3-5 minutes if using a stand mixer). Shape the dough into a large ball and place in a bowl slicked with canola oil. Cover with a damp cloth and place in a warm place.  Let rise until the dough has doubled in size, 45-60 minutes.

Step 3

Meanwhile, grease the inside of a 3 quart dutch Dutch oven (or an ovenproof saucepan with straight walls, a flat bottom, and a tight-fitting lid) liberally with the butter (4 tablespoons). Sprinkle 1 teaspoon of the nigella seeds on the bottom of the pan. When the dough is ready, divide it into six equal parts and shape into round balls.  Place one ball in the center of the pot and rest all around like petals on a flower. Cover with damp cloth and let it rise once more for 20-30 minutes.

Step 4

Preheat oven to 215 degrees. Place the cubes of butter all over the top of the dough and sprinkle with the remaining nigella seeds. Cover tightly with a lid and cook overnight, start checking at 8 hours for a dark golden brown bread, if the bread looks undercooked, continue baking for another hour or so.

Step 1

In a very large bowl, mix the yeast with 3 cups of lukewarm water. Set aside for at least 5 minutes to foam.

Step 2

Add in all of the ingredients and stir with a whisk. It is important to mix it well to a smooth texture so that there are no lumps. Add up 1 one cup of water as needed. The final dough should be very soft but not quite liquidy or pourable.

Step 3

Cover the bowl with a clean towel and set aside to rise for about an hour, until it doubles in size.

Step 4

Grease one 10-inch removable bottom tube pan and one small loaf pan. Fill the tube pan with dough until there is about 2 ½-3 inches of space, then place the rest of the dough in the loaf pan.

Step 5

Allow the dough to rise once more for 30 minutes.

Step 6

While the dough is rising, preheat the oven to 350 F.  Bake both loaves uncovered for about 35-40 minutes, until golden and baked through. 

Step 1

In a large bowl, combine the all-purpose flour, whole wheat flour, yeast, sugar, fenugreek, coriander, and nigella seeds.

Step 2

Add 3 cups of the water and, mixing by hand, knead until the dough just starts to come together, adding a ¼ cup of water more at a time if the dough still feels dry. Add the oil and knead until incorporated and then add the salt continuing to knead until the dough is even in texture and quite sticky, about 2-3 minutes.

Step 3

Cover with plastic wrap, and let rise for at least an hour in a warm place, until double in size.  

Step 4

When the first rise is complete, wet your hands and punch the dough down, kneading lightly for 1-2 minutes. Cover and let rise again, 30-45 minutes.

Step 5

Knead with wet hands for the third time and let rise for the last time before baking, about 30-45 minutes. After each knead/rise, the dough should rise more quickly and begin to develop texture. In winter when it’s colder, you might need to let the dough rise for longer).

Step 6

Bake the Dabo (choose your method):
Oven baking: Preheat the oven to 500°. Line a 9x13” baking dish with parchment paper. With wet hands, move the risen dough to the dish and press and spread it out evenly to fill the dish. Place in the oven and bake at 500° for 10 minutes, then lower to 350° and continue baking for 20-30 minutes, until the top is golden brown and tapping on the hardened bottom makes a hollow sound. Let bread cool and serve at room temperature.

Pan baking: Heat a large skillet on the stove top over medium-high heat. Add 1 teaspoon of oil and swirl to coat the pan. With wet hands, pinch off a handful of dough (a little smaller than the size of a baseball) and place it in the pan pressing down with your fingertips to form a rough oval shape. Add another 1-2 handfuls of dough, depending on how much space you have in the pan. Cover and cook for 5-8 minutes until browned on the bottom. Flip using a spatula (or flip right in the pan if you’re brave!), cover and cook for another 5-8 minutes, until browned on the other side. Move to a serving plate and enjoy immediately.

Step 1

Make the dough: Combine all the ingredients in a mixer bowl equipped with the hook attachment. Mix until the dough comes together and pulls away from the sides of the bowl, 4 to 5 minutes. Cover the bowl with plastic wrap or a damp towel and place in a warm place until the dough has doubled in size, 1½ to 2 hours.

Step 2

Meanwhile, make the filling: Melt the butter and oil in a large skillet over medium-high heat. Add the cumin seeds and toast until fragrant, about 1 minute. Add the grated pumpkin, spread evenly in the pan and sauté, stirring occasionally, until the liquid evaporates, 5 to 7 minutes. Add the ground walnuts, salt and pepper to taste, and mix well. Transfer to a bowl, loosely cover and refrigerate until cool, about 1 hour.

Step 3

To make the flatbreads: Preheat the oven to its maximum temperature, 500°F to 520°F, with a pizza stone or upside-down sheet pan placed on a rack in the lower third of the oven to heat. Move the risen dough to a large, lightly floured work surface. Knead just to form into a ball,1 to 2 times. Divide the dough in half with a dough cutter. Keep one half covered while working with the other half.

Step 4

Divide one half of the dough into one-third and two-thirds segments. Pat the two-thirds piece of dough into a round and roll out as thinly as possible without tearing, dusting generously with more flour as needed. The dough should be especially thin at the edges, to avoid a thick seam where the two pieces of dough are joined around the filling. Carefully move the larger dough round onto a large sheet of parchment paper and set aside. Form the smaller third into a round on the floured surface and roll out as thinly as possible.

Step 5

Spread half of the pumpkin filling evenly over the larger circle, leaving a wide rim (about 1 to 1½ inches) around the edge. Place the smaller dough round on top of the filling (it will not cover it completely) and flatten gently with your fingers to push out air bubbles.

Step 6

Begin crimping the two edges of the dough rounds together in a classic Kavkazi braid pattern by bringing the inner round towards the outer with your index finger and the outer round towards the inner with your thumb, and lightly pinching them together. With your other hand, continue to  pull the outer circle of dough inwards and turn the parchment as you advance, creating a tightly sealed seam around the filling.

Step 7

Carefully slide the parchment with the filled flatbread onto the baking stone or sheet in the oven. Bake until puffed and golden brown, 8 to 10 minutes. Remove and immediately brush with the melted butter or oil. Let cool slightly before cutting into wedges.

Step 8

Meanwhile, repeat steps 4 through 7 with the remaining half of the dough and filling.

Alternative folding technique: Starting from step 3, roll out each half of the dough into a large, thin round. Divide the filling between the rounds, leaving a wide 2- to 3-inch rim on each. Pull the edges of the dough towards the center of each round over the filling and pinch firmly to seal. Flip the filled flatbreads over seam-side down onto pieces of parchment paper and bake as instructed.

Step 9