Challah in a Bag

By Joan_Z

Ingredients

• 1 tablespoons of active dry yeast
• 1 cup warm water
• 3 tablespoons white sugar
• ½ tablespoons salt
• ⅓ cup canola oil
• 3 cups all-purpose flour + ¼ cup
• 1 egg for basting (Optional. For vegan challah, substitute olive oil)
• Sesame seeds for topping
• PREPARATION
• 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.
• Remove from bowl, shake, release air from bag, and place on the table for 1 hour. Flip bag every 20 mins. The dough should be very wet. It will start to bubble and self-knead. WHOA.
• After the 1 hour, add ¼ cup flour and give the bag another shake. This makes the dough not stick to the bag.
• Leave the bag for 1 hour and 30 mins to rise. It should still be a wet dough. If it's not rising, flip it over and knock it down. If the dough is wet, the recipe will turn out amazing.
• Preheat oven to 300℉/150°C.
• On a well-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). Leave to rise for 15 mins before it goes in the oven.
• Bake on a non stick tray for 40 mins or until golden on top.

Preparation

Step 1

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.
Remove from bowl, shake, release air from bag, and place on the table for 1 hour. Flip bag every 20 mins. The dough should be very wet. It will start to bubble and self-knead. WHOA.
After the 1 hour, add ¼ cup flour and give the bag another shake. This makes the dough not stick to the bag.
Leave the bag for 1 hour and 30 mins to rise. It should still be a wet dough. If it's not rising, flip it over and knock it down. If the dough is wet, the recipe will turn out amazing.

Preheat oven to 300℉/150°C.

On a well-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). Leave to rise for 15 mins before it goes in the oven.

Bake on a non stick tray for 40 mins or until golden on top.