Challa Bread

There is nothing like the smell of a fresh baked challah. Usually on Friday I bake it for Shabbat dinner, and it is something for my family to look forward too! It sounds difficult to bake challa but it's actually so easy!  I like to shape it round just because it looks so festive and elegant. You can be creative and make your own unique shape. 



1 package dry yeast 1/4 oz / 7 gr

1 cup Luke warm water

2 tablespoons agave

1/4 cup olive oil

1  1/2 teaspoon kosher salt

4 cups unbleached all purpose organic flour



In a mixing bowl add yeast and water. Let it bubble for about 10 -15 minutes.

Then add agave, olive oil and salt. 

Start adding the flour one cup at a time until the dough is formed. If it's too sticky add more flour.

Next step, dust flour the mixing bowl, and place the dough in it. Cover with a clean towel and let it rise for a couple of hours, until it doubled in size.

Heat the oven to 375° F

Take the dough and knead it to remove the air. Divide the dough into 3 equal balls.

Braide the dough and shape it in a circle, just like I did n the picture.

Let it rise for about half an hour to an hour.

Brush the top with olive oil and sprinkle with sesame seeds. Bake in the oven for about 30-40 minutes.