Challah

Ingredients

Ingredients

• 9 g instant yeast
• 120 g honey
• 390 g lukewarm water
• 95 g olive oil
• 25 g avocado oil
• 4 large eggs (for dough)
• 1 large egg (for washes)
• 20 g salt
• 725 g all-purpose flour
• 250 g bread flour
• 120 g raisins (optional, for 1 loaf)
• poppy, sesame, or nigella seeds for topping

Instructions

1. In the stand mixer bowl, whisk together the flours (725 g all-purpose + 250 g bread), 9 g instant yeast, and 20 g salt. Separating the yeast and salt until mixed into the flour prevents the salt from inhibiting the yeast.
2. Add 390–395 g lukewarm water, 120 g honey, oils (95 g olive + 25 g avocado), and 4 large eggs. Mix with the paddle attachment until just combined.
3. Switch to the dough hook. Knead on medium-low speed for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky. If the dough is too sticky, add flour (about 30 g). If the dough is too stiff, add a splash of water.
4. If making one raisin loaf, divide the dough in half. For one half, knead in 120 g raisins (soaked, drained, patted dry, and lightly floured). Leave the other half plain.
5. Place the dough portions in lightly oiled bowls. Cover and let rise at room temperature for 45–60 minutes, until nearly doubled in size.
6. Gently punch down the dough. Cover tightly and refrigerate for 8–12 hours. If the dough looks over-puffy in the morning, gently deflate it before shaping.
7. Let the dough rest at room temperature for 20–30 minutes to remove the chill. Divide each portion into 6 equal pieces (about 120–125 g each). Roll each piece into strands about 30 cm long and 4 cm wide. Braid using a 6-strand method and tuck the ends under. Place the loaves on greased baking sheets, spaced 5 cm apart.
8. Beat the remaining 1 large egg with a splash of water or honey. Lightly brush the loaves. Cover loosely and let rise for 45–60 minutes, until puffy but not doubled.
9. Just before baking, brush the loaves again more generously. Sprinkle with poppy, sesame, or nigella seeds on the plain loaf if desired.
10. Preheat the oven to 360°F (182°C). Bake for 35–40 minutes, rotating halfway through. Tent with foil if browning too quickly. The loaves are done when the internal temperature reaches 90–93°C (195–200°F).
11. Cool completely on a wire rack before slicing.