Sivan’s Challah from Scratch

• 总时间: 3 hours 56 minutes

配料

1000g (7½–8 cups) all-purpose flour (yes, all-purpose—trust me)

2 tbsp (27g) active dry yeast

3 tsp (30g) salt

½ cup (118g) sugar

½ cup (120ml) neutral oil

2½ cups (590ml) lukewarm water

步骤

No yeast proofing needed. I skip that step—just mix everything straight into the bowl except the water.

With the dough hook on low, slowly stream in the water while mixing. Once combined, knead in the mixer for 12–15 minutes.

Why? Long kneading builds gluten, which gives the dough its signature stretch, structure, and softness.

When it’s ready, the dough will be smooth, elastic, and moist—not sticky or dry.

Tuck and roll into a ball with a smooth dome, place it back in the bowl, drizzle with a bit of oil, and cover.

Let it proof for 1½–2 hours in a warm spot until doubled in size and fluffy.

Divide into 12 equal balls (about 150g each) for 3 loaves with 4 strands each.

Rest the balls for 30 minutes—this relaxes the gluten and makes braiding easier.

Roll each ball into a 14-inch strand, tapered at the ends. Braid your challah (4-strand method: two out, one in the center—alternating sides).

Add your favorite toppings—classic sesame, Jerusalem sesame crust, or flour-dusted “bride” challah.

Final proof for 30–40 minutes, covered. The dough should jiggle slightly when it’s ready to bake.

Brush with egg wash, bake at 350°F (175°C) for 35-40 minutes until deep golden brown.