Challah Bread

There is nothing like the smell of a fresh-baked challah. Usually, on Friday I bake it for Shabbat dinner, and it is something for my family to look forward too! It sounds difficult to bake challah but it's actually so easy!  I like to shape it into a round circle just because it looks so festive and elegant. You can be creative and make your own unique shape. 

Ingredients:

1 package dry yeast 1/4 oz / 7 gr

1 cup lukewarm water

2 tablespoons pure maple syrup

1/4 cup olive oil

1  1/2 teaspoon kosher salt

4 cups unbleached all-purpose organic flour

Directions:

In a mixing bowl add yeast and water. Let it bubble for about 10 -15 minutes.

Then add pure maple syrup, olive oil, and salt. 

Start adding the flour one cup at a time until the dough is formed. If it's too sticky add more flour if it’s too dry add a splash of water.

Next step, dust flour the mixing bowl, and place the dough in it. Cover with a plastic wrap and clean towel on top and let it rise for a couple of hours until it doubled in size.

Heat the oven to 375° F

Take the dough and knead it to remove the air. Divide the dough into 3 equal balls.

Braide the dough and shape it in a circle, just like I did in the picture.

You can braid the dough and place it in a loaf pan so that it will get more of a rectangular shape and will rise up.

Let it rise for about half an hour to an hour.

Brush the top with olive oil and sprinkle with sesame seeds. Bake in the oven for about 30-40 minutes.