Turmeric Challah

Instructions

1. 1

   Combine warm water, yeast, and 15g sugar in a small bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: If the mixture doesn't foam, your yeast may be expired—start fresh with new yeast.

2. 2

   In a large mixing bowl, whisk together bread flour, turmeric powder, salt, and remaining sugar. Create a well in the center.

   Tip: Sifting the turmeric with the flour helps distribute its color evenly throughout the dough.

3. 3

   Pour the yeast mixture into the well, then add 2 beaten eggs and vegetable oil. Mix with a wooden spoon until a shaggy dough forms.

   Tip: Save the third egg for the egg wash later.

4. 4

   Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic. It should be slightly tacky but not sticky.

   Tip: Kneading develops gluten, which gives challah its characteristic tender crumb.

5. 5

   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 for rising.

6. 6

   Divide the risen dough into 4 equal pieces. Roll each piece into a long rope about 40cm in length.

   Tip: Work gently to avoid degassing the dough too much.

7. 7

   Arrange the 4 ropes into a four-strand braid, pinching the ends firmly to seal. Place on a parchment-lined baking tray.

   Tip: A neat braid creates an impressive presentation—over-under pattern works best.

8. 8

   Beat the remaining egg with 15ml water to create egg wash. Brush generously over the braided loaf and sprinkle with sesame seeds. Let rise covered for 30 minutes.

   Tip: The egg wash gives challah its signature shiny, golden crust.

9. 9

   Preheat oven to 200°C. Bake the challah for 35 minutes until deep golden brown and it sounds hollow when tapped on the base.

   Tip: If the top browns too quickly, tent with foil for the final 10 minutes.

10. 10

    Remove from the oven and brush warm challah with honey for a glossy finish. Cool on a wire rack for at least 15 minutes before slicing.

    Tip: This cooling time allows the crumb to set for cleaner slices.