- 2 1/4 tsp active dry yeast
- 1 cup warm water
- 4 cups all-purpose flour
- 7 large egg yolks you will use some of the egg whites later
- 1/4 cup sugar
- 1 teaspoon salt
- 6 tablespoons extra virgin olive oil
- 2-3 tbsp toasted sesame seeds
INSTRUCTIONS
1. In a small bowl, combine the yeast with the warm water. Add a large pinch of sugar. Stir to dissolve the yeast. Set aside for 10 minutes or so, until the yeast is activated forming a foamy layer.
![](https://blogger.googleusercontent.com/img/a/AVvXsEjMbvgePXhfCpNRXZ-plz3cPokpiq6ed1xevf6wzNIxYwL6YpHqTRQuh9fpEhbXB-ZZ1e9g3tbYPI3OYzniyd2oqLZfiOBK2a4XVSjlIqqOeLW65iwl5DHJM8VQnMY74yKOi6652c39RLsEnv8uKz8KVIZMav-NO3cXXgprb8X1NvV6U25LjXYKPbZ4BA=s320)
2. In a large mixing bowl, combine the flour, egg yolks, sugar, salt, and oil. Mix with a wooden spoon.
Add the yeast mixture, and mix with the wooden spoon until the dough is too hard to mix.
![](https://blogger.googleusercontent.com/img/a/AVvXsEi837fAgueGv4Drv94Q82Nv2LvrsMU_k_UeN8tSkzZdm6ahnN-qPl1aiS2v29FAtXoqBerVeXHM9He9tgToQ0vZxiXsufltL2-g25D357O27Ku_nZLWh-2NanBOC_BDvKxROsF8rU9CKAeUzfX3q5z4VTcC3mbv7mt89I3G1kK-M95z88BCWgkfEgPVSg=s320)
3. Transfer the dough to a lightly floured work surface, and knead by hand for 10 minutes. If the dough is too sticky as you knead, add a very little bit of flour and continue kneading until the dough is soft and smooth.
![](https://blogger.googleusercontent.com/img/a/AVvXsEgdhRDHm6wpynIEX_Br50jFTElhkq36h1lmaYf4P8V5rfZLCVxbIK9e4vAbcMbIvP6AKyOD0aBfBXWcUwMOB18v3vzn5tfNATQQctWTAOtg7RjZUIZf_TTyhfH4dLhddyrU50lW4uob_1TTvTUYnZUba7xduCrcxJRZKcMts7RXpracpRJTTIxHcWAe4w=s320)
4. Place the dough in a large, lightly oiled mixing bowl. Cover with a kitchen cloth and keep it in a warm spot for 1 ½ until the dough rises (the dough is ready when it has doubled in size).
![](https://blogger.googleusercontent.com/img/a/AVvXsEj-e91et2XupX6JrAA90yb52XovIYiFlmAZ5sxC_8edqGkgORf5gYTXzIhSkmDjKDSa4v6Y36qjv59DpkuZmAIqkLSfQjas3XEw4Wols93DQJCB0J2Q2cuCWsUMWU12ELgMFd8vFJglzYm5LayV9mnQVGVzwIyUProShTwxthJtjLqYUxW4GILEGUlgIg=s320)
5. Punch the dough down and turn it back onto a lightly floured work surface. Divide the dough into three equal pieces, then roll each piece into a rope that's about 16 to18 inches long. Braid the three ropes together like you would hair. Squeeze both ends together to complete the braid.
![](https://blogger.googleusercontent.com/img/a/AVvXsEg3X1xNoMu51RHgUyJAEu8PvkFsQs-GD3IEs7PkhUrjjQ9nKPkNaQAxl8h6uDHPNrPsBlkxH1TA2RojbL5vxhD5VoIM-Hz4DMgzWEk8vZSrAu_xEZlS3bWCsDdcJzEJh-E64Ju4hgw9UgrwEAPIS57QAdrJ7stYyvGX8tH2JJ4RoTuDBtNLefH59iTSzg=s320)
6. Place the braided loaf on a large baking sheet lined with parchment paper. Cover and return to a warm spot for another 30 to 45 minutes allowing it to rise again. Meanwhile, preheat the oven to 350 degrees F.
![](https://blogger.googleusercontent.com/img/a/AVvXsEiB9qMOwETWqTAIzOHchBUOnRyXP_YqhoFx0qDkaPRoDGmqENenBlQWgQu1zjj6r6KCSjXYLCQ0QxiTT47ogZVdBVEr6Od-WWXclZeKBNtH8Iwor7UH4PQHyQDkIW9a50OTJn9yTz9YyVbRwvhSu-qZkMeXDU4UzgDlSZWD855uFyCiCEZlZ1nt80WSuA=s320)
7. Brush the loaf generously with about 2-3 tablespoon of the egg whites you reserved earlier. Sprinkle the sesame seeds on top.
Bake in the 350 degrees F heated-oven for 20-25 minutes, or until golden brown. Let the challah bread cool before slicing.
![](https://blogger.googleusercontent.com/img/a/AVvXsEi9jc1UYD6s_2R6vxbufnMXBLjpY2ntAuH10voRUn9S_g33a459OoTi69fZ8sk0M0hMDv4NzGOtat1uolehnYKOKD-j-rPtq4A-MsTeg22sPzLGchkxXhX1TdUIErSKLIiqn7MUIN0qtRqPvKONDuUkjDibqdjKqOHc9bqEBevON9X8FXIwehK0_cHi2w=s320)
2. In a large mixing bowl, combine the flour, egg yolks, sugar, salt, and oil. Mix with a wooden spoon.
Add the yeast mixture, and mix with the wooden spoon until the dough is too hard to mix.
3. Transfer the dough to a lightly floured work surface, and knead by hand for 10 minutes. If the dough is too sticky as you knead, add a very little bit of flour and continue kneading until the dough is soft and smooth.
4. Place the dough in a large, lightly oiled mixing bowl. Cover with a kitchen cloth and keep it in a warm spot for 1 ½ until the dough rises (the dough is ready when it has doubled in size).
5. Punch the dough down and turn it back onto a lightly floured work surface. Divide the dough into three equal pieces, then roll each piece into a rope that's about 16 to18 inches long. Braid the three ropes together like you would hair. Squeeze both ends together to complete the braid.
6. Place the braided loaf on a large baking sheet lined with parchment paper. Cover and return to a warm spot for another 30 to 45 minutes allowing it to rise again. Meanwhile, preheat the oven to 350 degrees F.
7. Brush the loaf generously with about 2-3 tablespoon of the egg whites you reserved earlier. Sprinkle the sesame seeds on top.
Bake in the 350 degrees F heated-oven for 20-25 minutes, or until golden brown. Let the challah bread cool before slicing.