Challah Bread in a Bag

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Courtesy of Jewlish.com

INGREDIENTS (1 challah)

  • 1 tbsp. yeast
  • 1 cup warm water
  • 3 tbsp. sugar
  • 1/2 tbsp. salt
  • 1/3 cup canola oil
  • 3 cups all-purpose flour + 1/4 cup
  • 1 egg for basting (optional for vegan challah, substitute olive oil)
  • Sesame seeds for topping

PREPARATION

1. In a 1-gallon plastic ziplock bag, add the yeast, water, sugar, salt, oil and three cups of flour.

2. Give the bag a little shake. Don’t work too hard—remember, it’s a lazy challah!

3. Place the bag in a bowl of warm water for 30 mins.

4. Remove from bowl, shake, release air from bag, and place on the table for one hour. Flip bag every 20 mins. The dough should be very wet. It will start to bubble and self-knead. WHOA.

5. After the one hour, add 1/4 cup flour and give the bag another shake. This makes the dough not stick to the bag.

6. Leave the bag for one hour and 30 mins to rise. It should still be a wet dough. If it’s not rising, flip it over and knock it down. If the dough is wet, the recipe will turn out amazing.

7. Preheat oven to 300F/150C.

8. On a well-floured surface, separate the dough and stretch out three strands. Braid.

9. Baste with egg and sprinkle sesame seeds (optional for vegan challah, substitute olive oil). Leave to rise for 15 mins before it goes in the oven.

10. Bake on a non-stick tray for 40 mins or until golden on top.

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