Everything Challah

Recipe View 5 mins In a large bowl, combine the yeast, warm water, and sugar. Stir until the sugar dissolves and let the mixture stand until a creamy layer forms on top, approximately 5 minutes. Stir in the oil, then add 2 tablespoons of salt, 2 tablespoons of poppy seeds, 2 tablespoons of dried minced onion, 1 tablespoon of dried minced garlic, garlic powder, and onion powder. Gradually add the flour, one cup at a time, up to 6 cups. Continue adding flour in half-cup increments as needed to achieve an elastic, non-sticky dough.

Recipe View 10 mins Turn the dough out onto a lightly floured surface and knead until it becomes smooth and elastic, about 10 minutes. Shape the dough into a round, place it in an oiled bowl, and turn to coat. Cover the bowl with a clean cloth and let it rise in a warm place until doubled in size, approximately 1 hour.

Recipe View 30 mins Line two baking sheets with parchment paper. Divide the dough into two equal pieces, and further divide each piece into three strands for braiding. On a floured surface, roll each small piece into ropes about 12 inches long, thicker in the middle and thinner at the ends. Pinch three ropes together at the top and begin braiding: move the right strand over the middle, then the left strand over the new middle. Repeat until the loaf is braided. Pinch the ends together and tuck them underneath for a neat finish. Place the loaves on the prepared baking sheets, cover, and let rise in a warm place for 30 minutes.

Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C). In a small bowl, mix together the sesame seeds, kosher salt, 1/2 teaspoon of poppy seeds, 1/2 teaspoon of dried onion, and 1/2 teaspoon of dried garlic. Brush the risen loaves with the beaten egg and sprinkle generously with the seed mixture.

Recipe View 50 mins Bake in the preheated oven until the challah loaves are cooked through and beautifully golden brown, approximately 45 to 60 minutes. Check for doneness after 45 minutes.