Stir yeast into the warm water.
In a separate bowl, lightly beat egg yolks, olive oil and 2 tsp sugar. Once combined, add to yeasted water and stir.
Allow mixture to sit until yeast is activated and foamy (10 minutes).
In a large bowl, combine flours and 1/3 cup of sugar.
Add yeasted liquid, stirring to moisten all the flour.
Let dough rest for 10-15 minutes before kneading.
Knead dough for 5 minutes, then let rest 10 minutes before adding salt and kneading for another 5 minutes. Dough will be smooth and springy.
Shape dough into a ball, and put into an oiled bowl.
Cover the bowl loosely with cling film and set in a warm spot until the dough roughly doubles in size, about an hour.
Gently deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into 4 pieces.
Gently roll each piece into a log about 35cm long and 3.5cm wide tapering at both ends.
Braid the pieces into a loaf, sealing the ends of the logs together and tucking under to maintain shape.
Cover the braided loaf loosely with cling wrap and let proof for up to one hour while oven preheats. The loaf should grow approx 1 1/2 times in size.
Preheat oven to 225ºC, with baking stone (if using) on middle rack for approx 45 minutes.
If not using baking stone, preheat oven for minimum of 15 minutes.
Turn oven down to 200ºC.
Uncover the challah.
In a small bowl, lightly beat together remaining egg whites with milk.
Using a pastry brush, lightly brush the mixture over the surface of the loaf.
Sprinkle on the sesame seeds.
Place loaf into oven and bake for 30-40 minutes. The egg wash will turn the crust a dark golden brown and the loaf should sound hollow when tapped.
Remove carefully from oven and cool on rack.
Ingredients
Directions
Stir yeast into the warm water.
In a separate bowl, lightly beat egg yolks, olive oil and 2 tsp sugar. Once combined, add to yeasted water and stir.
Allow mixture to sit until yeast is activated and foamy (10 minutes).
In a large bowl, combine flours and 1/3 cup of sugar.
Add yeasted liquid, stirring to moisten all the flour.
Let dough rest for 10-15 minutes before kneading.
Knead dough for 5 minutes, then let rest 10 minutes before adding salt and kneading for another 5 minutes. Dough will be smooth and springy.
Shape dough into a ball, and put into an oiled bowl.
Cover the bowl loosely with cling film and set in a warm spot until the dough roughly doubles in size, about an hour.
Gently deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into 4 pieces.
Gently roll each piece into a log about 35cm long and 3.5cm wide tapering at both ends.
Braid the pieces into a loaf, sealing the ends of the logs together and tucking under to maintain shape.
Cover the braided loaf loosely with cling wrap and let proof for up to one hour while oven preheats. The loaf should grow approx 1 1/2 times in size.
Preheat oven to 225ºC, with baking stone (if using) on middle rack for approx 45 minutes.
If not using baking stone, preheat oven for minimum of 15 minutes.
Turn oven down to 200ºC.
Uncover the challah.
In a small bowl, lightly beat together remaining egg whites with milk.
Using a pastry brush, lightly brush the mixture over the surface of the loaf.
Sprinkle on the sesame seeds.
Place loaf into oven and bake for 30-40 minutes. The egg wash will turn the crust a dark golden brown and the loaf should sound hollow when tapped.
Remove carefully from oven and cool on rack.