Onion Challah

Instructions

1. 1

   In a large bowl, combine warm water, honey, and instant yeast. Let sit for 5 minutes until foamy. Add eggs, 40ml of oil, and salt, then mix well.

   Tip: The foamy yeast indicates it's active and ready to leaven your bread.

2. 2

   Gradually add flour to the wet ingredients, mixing until a shaggy dough forms. Knead by hand or machine for 8-10 minutes until smooth and elastic.

   Tip: The dough should be slightly sticky but manageable—add flour gradually if too wet.

3. 3

   Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 90 minutes until doubled in size.

   Tip: A turned-off oven with the light on creates an ideal warm environment.

4. 4

   While dough rises, heat the remaining 20ml oil in a large pan over medium heat. Add sliced onions and cook for 25-30 minutes, stirring occasionally, until deep golden and caramelized. Season with onion powder and black pepper, then cool.

   Tip: Low, slow cooking brings out the natural sweetness of the onions—don't rush this step.

5. 5

   Once dough has risen, punch it down and divide into three equal portions. Roll each portion into a long rope about 40cm in length.

   Tip: If dough springs back, let it rest for 5 minutes before continuing to roll.

6. 6

   Braid the three ropes together on a parchment-lined baking sheet. Tuck the ends underneath to seal, creating a neat loaf shape.

   Tip: A traditional three-strand braid looks beautiful and bakes evenly.

7. 7

   Brush the braided dough generously with caramelized onions, pressing gently so they adhere. Cover and let rise for 45 minutes until puffy.

   Tip: Reserve some onions for garnish if you prefer a more generous topping.

8. 8

   Preheat oven to 190°C. Beat the egg wash (1 egg mixed with 15ml water) and brush over the braided loaf. Sprinkle with sesame and poppy seeds if desired.

   Tip: A shiny egg wash creates that signature challah golden-brown finish.

9. 9

   Bake for 30-35 minutes until the challah is deep golden brown and sounds hollow when tapped on the bottom. Transfer to a wire rack to cool for at least 15 minutes before slicing.

   Tip: Let it cool slightly so the interior crumb sets properly before cutting.