The best challah recipe

Ingredients

• 1 liter + 1/2 cup cold water
• 2 packets (100g) active dry yeast
• 1 cup (200g) white sugar
• 2 kg bread flour or all-purpose flour
• 200 grams olive oil
• 100 grams salt

Instructions

1. 1. Combine water and yeast in a mixer.
2. 2. Add sugar and olive oil.
3. 3. Add flour and salt.
4. 4. Mix on low speed for 10 minutes until dough is smooth and elastic.
5. 5. Dough temperature should be 24.5°C (76.1°F).
6. 6. Knead for 10-15 minutes until the dough is smooth and elastic.
7. 7. Transfer dough to a greased bowl, cover with plastic wrap, and let rise for 45 minutes to 1 hour, or until doubled in size.
8. 8. Divide dough into 150g portions.
9. 9. Roll each portion into a 40cm long strand.
10. 10. Braid the strands into a challah shape.
11. 11. Place challahs on a baking sheet lined with parchment paper.
12. 12. Cover with plastic wrap and let rise for 45 minutes to 1 hour.
13. 13. Preheat oven to 160-170°C (320-340°F).
14. 14. Brush challahs with egg wash and sprinkle with sesame seeds.
15. 15. Bake for 45 minutes, or until golden brown.
16. 16. Let cool before serving.