More ▾
Water Challahs
Makes 3 challahs; serves 12+ people
| prepPreheat oven to 350°F / 175°C | ||||||
| 7 cups / 1000 g all-purpose flour | Mix dry ingredients & water | Knead 12 min (mixer) or 20 min (hand) | First proof 1.5–2 hr, covered | Divide into 18 parts, rest 25 min | Braid into 3 challahs | Proof 20 min, brush egg, bake 350°F / 175°C, 35–40 min |
| 2 heaping tbsp / 24 g dry active yeast | ||||||
| 1 tbsp / 12 g salt | ||||||
| 1/2 cup / 110 g sugar | ||||||
| 1/4 cup / 59 ml olive oil | ||||||
| 2 1/2 cups / 600 ml warm water | ||||||
| 2 cups sesame seeds | Roll strands, coat in sesame seeds | |||||
| 1 egg | ||||||
Read left to right — each column combines what's behind it. Tap a step to check it off.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free