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

 

1. Combine the honey, warm water and yeast in a large mixing bowl and leave to proof for 10 minutes.

If the yeast is healthy you will see some activity happening, eg tiny bubbles etc.  If there is no activity, discard and start again with new yeast. 

2. Separate 3 eggs and put aside the whites for later. Combine three whole eggs and the three yolks and whisk lightly to blend.  Add this to the yeast mixture with the vegan butter, salt and flour in increments.

3. Knead for 10 minutes , adding flour as necessary to form a smooth elastic dough. Place is a large lightly oiled bowl, cover with a wet cloth and leave to rise in a warm place for 45 min.

4. Turn and fold the dough, return it to the bowl to rise a second time for 45 min.

5. Heat the oven to 350 degrees and line 2 baking sheet pans with parchment paper.

6. Divide the dough into 2 portions for the 2 loaves.  Put one portion back into the bowl and cover with a damp towel and divide the other into 3 portions for the braids.  Roll the dough into balls, then into log shapes about 1 inch thick but thinner at the ends approx. 1/2 inch to make the pointy shape loaf. 

  

8. Take one braid, dip it quickly in cold water then roll it in the sesame seeds, shake off the surplus.

9. To make the braided loaf,  start in the middle of the loaf by placing 3 braids on top of each other with the sesame braid on top, then braid down to the thinner ends. 

10. Cover with damp cloth and leave to rise in a warm place for 20 minutes. 

11. Bake for 20 minutes, remove from oven and do an egg wash, avoiding the sesame seed strand. Pop it back in the oven for 20 min. Challah should be golden and hard to the touch.