Round Challah with Sesame Seeds

Ingredients

• 4 cups bread flour, plus extra for kneading
• 2¼ tsp active dry yeast
• 1 tbsp honey
• 3 large eggs, divided (2 for dough, 1 for egg wash)
• ⅓ cup neutral oil such as vegetable or sunflower
• 1 tsp fine sea salt
• ¾ cup warm water (around 110°F)
• 3 tbsp toasted sesame seeds

Steps

1. 1

   1. Dissolve yeast and honey in warm water and let sit 5–10 minutes until foamy. In a large bowl, whisk together flour and salt, then add the yeast mixture, oil, and 2 beaten eggs and mix until a shaggy dough forms.

2. 2

   2. Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Place in an oiled bowl, cover with a damp cloth, and let rise at room temperature for 1½ hours or until doubled.

3. 3

   3. Punch down the dough, divide into three equal ropes about 18 inches long, and braid them together, then coil the braid into a tight round loaf, tucking the end underneath. Place on a parchment-lined baking sheet.

4. 4

   4. Cover loosely and let the shaped loaf proof for 45 minutes until noticeably puffed. Preheat the oven to 375°F during the last 15 minutes of proofing.

5. 5

   5. Beat the remaining egg with a splash of water and brush generously over the entire surface of the loaf, then scatter sesame seeds evenly on top.

6. 6

   6. Bake for 28–32 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom. Cool on a wire rack for at least 20 minutes before tearing.