Okay, a little play on words… pronounced Hippy Hallah, this is my earthier version of the traditional sweet, white, braided loaf served on the Jewish Sabbath – and the version mostly baked/enjoyed at our house. (See my traditional recipe, and learn more about the history of challah.)
I make the dough in a bread machine, then braid and bake.
Add to bread machine in order listed:
¾ cup water
2 large eggs, slightly beaten
1 teaspoon Kosher salt
2 Tablespoons vegetable oil (I use canola)
1 cup white bread flour (or all-purpose white flour)
1 cup whole wheat flour
¼ cup wheat germ
¼ cup flax meal
2 Tablespoons sugar
2 teaspoons yeast (or bread machine yeast)
NOTE: You will need another egg for the egg wash later, and optional sesame seeds for sprinkling over the top.
Use the dough cycle on your bread machine (mix by hand or use a stand mixer). After cycle is complete, roll dough onto a floured board. Let rest 10 minutes. Divide dough into three equal pieces and roll into three long sausage-shapes, about one foot long each. Place on a large baking sheet, preferably lined with parchment paper (or lightly oiled). Braid loaf. (Click here to see how I normally braid Challah using four strands.)
Cover the braided dough with a towel and leave to rise in a warm spot, until doubled, about 40 minutes. This eggy dough really rises, so check on it after 30 minutes. Take an egg out of the fridge now too (for the egg wash) so it can warm a bit. The oven will need to be at 375°.
When the dough has doubled in size, beat one egg well with a tablespoon of water and carefully brush this mixture over the top and sides of the bread and sprinkle sesame seeds evenly over all, if desired. Bake at 375° for 25-30 minutes, until loaf is well-browned and sounds hollow when tapped on the bottom.
Makes one large loaf.