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Shared by Erin Gleeson


Yield: 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


  • Step 1

    In electric mixer or by hand, mix 1 packet active yeast with warm water.

  • Step 2

    Let sit for 5 minutes or until slightly bubbly.

  • Step 3

    On low, mix in brown sugar, honey, egg, salt and vegetable oil.

  • Step 4

    With the mixer still on, add flour little-by-little until it forms a ball that is no longer sticky to the touch.

  • Step 5

    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).

  • Step 6

    Braid the dough.

  • Step 7

    Place on an oiled sheet pan, brush with beaten egg and sprinkle with sesame seeds.

  • Step 8

    Preheat oven to 350°F.

  • Step 9

    Let rise again until puffy (30-60 minutes).

  • Step 10

    Bake for 25-30 min or until golden.