Sivan's Delicious Challah Recipe

Place the dough blade in the food processor.

Add 4 cups of all-purpose flour to the food processor.

Add 1/3 cup of cornstarch to the food processor.

Add 1/2 cup of sugar to the food processor.

Add 1 heaping tablespoon of yeast on top of the sugar.

Add 1 teaspoon of salt on the opposite side of the yeast.

Add 3 tablespoons of oil to the food processor.

Add 1 egg to the food processor.

Gradually add 1 cup of water little by little while the mixer is running.

Allow the food processor to knead the dough for about 3 to 5 minutes.

Remove the dough from the food processor and place it in a glass bowl.

Drizzle a little bit of oil on top of the dough and rub it around to coat the entire ball of dough.

Cover the bowl with saran wrap or a clean kitchen towel and place it in a warm place for about 1 to 1.5 hours for the first proofing.

After the dough has doubled in size, release the air from the dough.

Shape the dough back into a ball and place it back in the glass bowl.

Cover it again and let it proof for another 30 to 45 minutes.

After the second proofing, remove the dough from the bowl and place it on a clean kitchen counter.

Divide the dough into 8 equal parts.

Shape each part into a ball using the palm of your hand.

Allow the balls of dough to proof for about 20 minutes on the counter, covered with a clean kitchen towel.

Roll each ball of dough into a long piece, thicker in the center and thinner at the ends, tapering the ends.

Bring four strands together and attach them at the top, dusting with flour to prevent sticking.

Braid the strands in a four-strand braid pattern, switching sides from right to left.

Roll out the ends of the braided challah to make them nice and thin.

Repeat the braiding process for the second challah.

Brush the top of each challah with a beaten egg and sprinkle sesame seeds on top.

Allow the challahs to proof for about 30 minutes.

Bake the challahs at 350 degrees for about 25 to 30 minutes until golden brown.

Equipment Needed

Allergens