Challah

Ingredients:

2 1/4 cups warm water

1/2 cup honey

1 Tbsp dry yeast

3 eggs

3 egg yolks

1/2 cup vegan butter

2 Tbsp sea salt

8 cups unbleached white flour

1 cup sesame seeds

2 cups water

Method:

1. Combine the honey, warm water, and yeast in a large mixing bowl. Leave to proof for 10 minutes. If the yeast is healthy, you'll see some activity, like tiny bubbles. If there's no activity, discard and start again with fresh yeast.
2. Separate 3 eggs and set aside the whites for later. Combine 3 whole eggs and the 3 yolks, whisking lightly to blend. Add to the yeast mixture along with the vegan butter, salt, and flour, adding the flour gradually.
3. Knead for 10 minutes, adding flour as necessary to form a smooth, elastic dough. Place in a large, lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm place for 45 minutes.
4. Turn and fold the dough, then return it to the bowl to rise a second time for 45 minutes.

5. Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
6. Divide the dough into 2 portions for the 2 loaves. Return one portion to the bowl and cover with a damp towel. Divide the other portion into 3 pieces for braiding. Roll each piece into a ball, then into a log about 1 inch thick, tapering the ends to approximately 1/2 inch to create a pointed loaf shape.

7. Take one strand of dough, dip it quickly in cold water, then roll it in the sesame seeds. Shake off any excess.

8. To make the braided loaf, start in the middle by placing the 3 strands together with the sesame-covered strand on top. Braid toward the thinner ends.

9. Cover with a damp cloth and leave to rise in a warm place for 20 minutes.
10. Bake for 20 minutes, then remove from the oven and brush with egg wash, avoiding the sesame-covered strand. Return to the oven for another 20 minutes. The challah should be golden and firm to the touch.