Extra Fluffy Sesame Rosemary Challah
¾ cup + 2 tablespoons warm water
½ tablespoon active dry yeast
¼ cup + 2 tablespoons sugar (2 tbsp reserved for proofing)
¼ cup Sizzle
2 large eggs
1 ½ teaspoons salt
4 cups all-purpose flour, plus more for kneading
Sesame seeds
2-3 rosemary sprigs
Instructions
Active Time: 1 Hour
Full Time: 25 Hours
In a large bowl, combine the warm water, yeast, and 2 tablespoons of the sugar. Let sit for about 5 minutes, until foamy.
Add Sizzle, 2 eggs, remaining sugar, and salt. Mix until combined.
Add the flour gradually, 1 cup at a time. Mix until a soft dough forms. If using a stand mixer, you’ll likely need to finish kneading by hand. Turn the dough onto a floured surface and knead until smooth and elastic.
Lightly oil a large bowl, add the dough, cover with plastic wrap, and let rise in a warm place overnight. Make sure the bowl has extra extra room, your dough will expand!!
Turn the dough out onto a clean surface. Divide into 3 equal pieces and roll each into a strand. Braid the dough, and set on a baking sheet lined with parchment paper.
Brush the dough with extra olive oil, adding small sprigs of rosemary in the folds. Top with sesame seeds to finish.
Preheat the oven to 375°F. Bake 30–35 minutes, or until golden. Serve warm with Drizzle for dipping!
