Herb Challah

Instructions

1. 1

   Combine warm water and yeast in a large bowl, letting it sit for 5 minutes until foamy.

   Tip: This blooming process ensures your yeast is active and alive.

2. 2

   Add 2 eggs, olive oil, and honey to the yeast mixture, then whisk until well combined.

   Tip: Reserve 1 egg for the egg wash later.

3. 3

   In a separate bowl, mix flour and salt together, then gradually add to the wet ingredients while stirring until a shaggy dough forms.

   Tip: Don't overmix at this stage; you'll knead it next.

4. 4

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, then return to a greased bowl and let rise for 60 minutes until doubled in size.

   Tip: Cover the bowl with a damp cloth to prevent a dry crust from forming.

5. 5

   Punch down the dough and knead in the minced garlic and chopped herbs (dill, parsley, and chives) until evenly distributed.

   Tip: Work gently to preserve the airiness of the risen dough.

6. 6

   Divide the dough into 3 equal portions and roll each into a long rope about 40 cm in length.

   Tip: If the dough springs back, let it rest for a few minutes before continuing.

7. 7

   Braid the three ropes together on a parchment-lined baking sheet, tucking the ends under neatly.

   Tip: A tight braid will maintain its shape better during baking.

8. 8

   Cover the braided loaf with a damp cloth and let it rise for 30 minutes, then preheat the oven to 190°C.

   Tip: The second rise should be noticeably puffy but not quite double in size.

9. 9

   Beat the remaining egg with 15 ml water to create an egg wash, brush it generously over the braided loaf, and sprinkle with sesame seeds.

   Tip: An egg wash gives the challah a beautiful golden sheen.

10. 10

    Bake for 35 minutes until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom.

    Tip: If the top browns too quickly, loosely cover with foil for the last 10 minutes.