Holiday Challah

Name: Holiday Challah
Yield: 1
Ingredients: ¼ cup white sesame seeds; ¼ cup nigella seeds; ¼ cup sunflower seeds; ¼ cup pumpkin seeds; 2 small oven-safe bowls; 1 cup lukewarm water (210g); 1 Tbsp active dry yeast (11g); ¼ cup sugar (50g); 3 ¾ all-purpose flour (500g); 1 Tbsp extra-virgin olive oil (35g), plus more for the bowl; 1 tsp kosher salt (4g); 2 large eggs (120g), at room temperature

Inspired by the beautiful loaves Uri Scheft crafts, this Holiday Challah is baked complete with bowls for apples and honey. The challah is great for a crowd and the bowls can also be filled with tahini sauces and other delicious condiments.

Holiday Challah

Rated 4.3 stars by 3 readers

Servings/Yield

1 loaf

Author

Helen Park, adapted from Lior Lev Sercarz, “Yogurt Challah”

Ingredients

The Toppings

¼ cup white sesame seeds
¼ cup nigella seeds
¼ cup sunflower seeds
¼ cup pumpkin seeds
2 small oven-safe bowls

The Challah

1 cup lukewarm water (210g)
1 Tbsp active dry yeast (11g)
¼ cup sugar (50g)
3 ¾ all-purpose flour (500g)
1 Tbsp extra-virgin olive oil (35g), plus more for the bowl
1 tsp kosher salt (4g)
2 large eggs (120g), at room temperature

View Cart (0) Checkout

Directions

Whisk the warm water, yeast, and 1 teaspoon of the sugar (5 grams) in a medium bowl. Let stand until foamy, about 10 minutes.
Combine the flour, oil, salt, 1 of the eggs, yeast mixture, and the remaining sugar (45 grams) in the bowl of a stand mixer fitted with the dough hook. Mix on low speed, scraping the bowl occasionally, until the dough comes together in a firm, stretchy mass, about 7 minutes.
Turn out onto a clean work surface and knead to form a tight ball, about 2 minutes. Lightly oil the mixer bowl, return the dough to it, and cover with a clean kitchen towel. Let rise in a warm spot until doubled in size, about 1 hour.
Line a half sheet pan with parchment paper. Turn the dough out onto a clean un-floured work surface and divide it into 3 equal pieces (about 216 grams each). Roll each into a 20” long rope, pressing and rolling the ends to taper them.
Place two ropes parallel to each other, spacing them 3 inches apart. Cross the ropes once, leaving an inch free at the ends. Lay a third rope over the point at which the others cross.
Continue braiding the three ropes, tucking in the ends, then transfer the braid to the prepared pan.
Curl the two ends of the braid into an S-shape. Set a small bowl into each curve of the “S” and curl the ends around the bowls to secure.
Cover with a clean kitchen towel and let rise in a warm place until the volume increases by about a third, about 45 minutes.
Meanwhile position a rack in the center of the oven and preheat the oven to 400°F.
Beat the remaining egg with a few drops of water and gently brush it over the loaf to lightly coat.
Sprinkle sections with the sesame, nigella, sunflower, and pumpkin seeds.
Bake until browned and well risen, 19 to 20 minutes. Cool completely on the tray.

Recipe Note

Recipe Notes

For the oven-safe bowls sizes, 8oz works well but anything 4-8oz will be fine.

Try our Dark Wildflower Honey for serving.

Here is the Yogurt Challah recipe for reference. It makes 2 smaller loaves of bread and includes dairy.

When removing the baked bread from the tray, be very careful as the bowl and bread will be heavy. Take care to support the ends to prevent breaking the bread and prevent the bowls from detaching.