Jamie Geller's Lazy Challah

Prep Time 1 45

Cook Time 40

An effortless way to make delicious homemade challah using a clever ziplock bag method.

by Jamie Geller

Food 4 Thought

Contrary to popular belief, Kosher food does not need to be blessed by a Rabbi, the food simply needs to adhere to the laws. The kosher food laws fall into four general categories: The type of animal, How that animal is slaughtered, Forbidden mixtures, and Specific agricultural requirements. To learn more about What Kosher means click here.

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IngredientsInstructions

Ingredients

Servings challah

1 tbsp. yeast
1 cup warm water
3 tbsp. sugar
1/2 tbsp. salt
1/3 cup canola oil
3 cups all-purpose flour + 1/4 cup
1 egg for basting optional for vegan challah, substitute olive oil
Sesame seeds for topping

Instructions

In a 1 gallon plastic ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour.
Give the bag a little shake. Don’t work too hard- remember, it’s a lazy challah!
Place the bag in a bowl of warm water for 30 mins. The dough should be very wet. It will start to bubble and self-knead.
Add the 1/4 cup flour and give the bag another shake.
Leave the bag for 1 hour to rise. This step can vary depending on the temperature in your house, so let the dough rise until it looks kneaded. It should still be a wet dough. You can flip the bag over every 20 mins to help it along.
Preheat oven to 300F/150C.
On a floured surface, separate the dough and stretch out 3 strands. Braid.
Baste with egg and sprinkle sesame seeds (optional for vegan challah, substitute olive oil).
Bake on a non stick tray for 40 mins or until golden on top.