Shared by Erin Gleeson
ChallahYield: 1 loafTime: 7h
This recipe was shared by Erin Gleeson. Read more about her family in "The Challah from a Cabin in the California Woods" and try her recipes for sesame farro salad, kale hazelnut salad, and carrot salad with chickpeas, quinoa, and pepitas.
- 1 packet (or 1 tablespoon) active yeast
- ¾ cup warm water
- ⅓ cup packed brown sugar
- 2 tablespoons honey
- 1 egg
- 1 teaspoon salt
- ¼ cup vegetable oil
- 3-4 cups all-purpose flour
- 1 egg, beaten, for egg wash
- Sesame seeds
In electric mixer or by hand, mix 1 packet active yeast with warm water.
Let sit for 5 minutes or until slightly bubbly.
On low, mix in brown sugar, honey, egg, salt and vegetable oil.
With the mixer still on, add flour little-by-little until it forms a ball that is no longer sticky to the touch.
Put this ball in a big, oiled bowl, cover with plastic wrap and place in a warm spot until ball has doubled in size (3-5 hours).
Braid the dough.
Place on an oiled sheet pan, brush with beaten egg and sprinkle with sesame seeds.
Preheat oven to 350°F.
Let rise again until puffy (30-60 minutes).
Bake for 25-30 min or until golden.