- 1 tbsp. yeast
- 1 cup warm water
- 3 tbsp. sugar
- 1/2 tbsp. salt
- 1/3 cup canola oil
- 3 cups all-purpose flour + 1/4 cup
- 1 egg for basting (for vegan challah
- substitute olive oil)
- 1-gallon plastic Ziploc bag
In a 1-gallon plastic Ziploc 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. The dough should be very wet. It will start to bubble and self-knead.
Add the 1/4 cup flour and give the bag another shake.
Leave the bag for 1 hour to rise. This step can vary depending on the temperature in your house, so let the dough rise until it looks kneaded. It should still be a wet dough. You can flip the bag over every 20 mins to help it along.
Preheat oven to 300F/150C.
On a 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 (optional but recommended).
Bake on a non-stick tray for 40 mins or until golden on top.