Recipe from Amy Kritzer, “WhatJewWannaEat“
¾ cup (180 ml) warm water,
1½ tbsp (18 g) granulated sugar
¾ oz (21 g) dry active yeast (I’ll probably use less, maybe ½ oz when I make this next time as it was a bit yeasty for me)
1 cup (140 g) bread flour
3¼ cups (420 g) all-purpose flour
1 tbsp (15 ml) honey
¼ cup plus 1 tbsp (75 ml) olive oil
2 large eggs
1 egg yolk
1½ tsp (9 g) salt
1 large egg
1 tbsp (9 g) poppy seeds
1 tbsp (9 g) sesame seeds
1 tbsp (9 g) dried garlic flakes
1 tbsp (9 g) dried onion flakes
1 tbsp (9 g) Maldon salt
1. In the bowl of an electric mixer, whisk together the warm water, sugar and yeast. Mix in half of the bread flour (70 g), cover with a kitchen towel and let the “mother” rest in a warm spot for at least 1 hour.
2. Add the remaining bread flour, all-purpose flour, honey, olive oil, 2 eggs, yolk and salt to the mother mixture. Using the dough hook attachment, mix on low for 3 minutes until the dough comes together. Turn the mixer up to medium-high and let the mixer do the kneading work for 2 more minutes.
3. Remove the dough from the mixer bowl and shape it into a tight, round ball and place it in an oiled bowl (I cleaned the mixer bowl and used that). Cover with a kitchen towel and place it back in the warm spot. Let it rise for 2 hours or until doubled in size.
4. Section off the dough into 3 or 6 equal balls and roll them into strands (I did 6). Braid the challah with 3 or 6 strands and transfer to a greased (or parchment lined) baking sheet.
5. Whisk the remaining egg with a splash of water to make the egg wash. Brush the challah with the egg wash, making sure to get the nooks and crannies and all around the sides. Save the egg wash. Cover with the kitchen towel and let it rise in that warm spot for at least an hour until double in size.
6. Preheat the oven to 350 degrees F (175 degrees C). Combine the poppy seeds, sesame seeds, garlic flakes, onion flakes and salt in a small bowl. Brush the challah with the egg wash again and sprinkle the topping all over the challah. Bake for 30-35 minutes until golden. Rotate the pan once through the baking for even browning. When you tap on the bread it should sound fairly hollow.