Recipe for 4 small breads

Challah

Ingredients
 
1 Kg flour
2 Tbsp dry yeast
¾ cup sugar
 
½ cup oil
1 ⅞ cup warm water
1 each egg
2 tsp salt
 
1 each egg
½ tsp water
8 Tbsp sesame seeds
1 tsp coarse-grained salt
 


Preparation steps:
  1. Sift the flour (it aerates the flour) and mix it with the dry yeast and sugar.
  2. Add the oil, warm water, and egg. Knead for 5 minutes.
  3. Add the salt and knead for additional 5 minutes. Due to the interaction with the yeast, the salt is added later.
  4. Oil a bowl. Make a large ball from the dough. Slightly oil the dough and place it in the bowl. Cover with plastic.
  5. Let the dough rise in a warm place for 1 hour or until almost doubled in size. Alternative: the dough may also rise in an oven that has been warmed to 150F then turned off.
  6. Divide the dough in half. Divide each half into 8 equal pieces. Each of the 16 pieces weighs about 110 gram (use a kitchen scale to weigh the pieces). Make a ball from each piece, and place on a tray. Keep the balls covered with kitchen towel.
  7. Use 4 balls of dough to braid each challah:
    • With a rolling pin, roll each ball into 10" ellipse.
    • Roll the ellipse by hand on the long side, the 10", into a strand.
    • Using the palm of the hands, roll each strand into a strand about 18" long.
    • Place the 4 strands in a row, parallel to each another, and pinch the tops of the strands together.
    • Move the 2nd to the right strand over the 2 strands on the left. Move the outside right strand and place it between the 2 strands.
    • Repeat this braiding from side to side, and pinch the ends together.
  8. Place the breads on a baking sheet lined with parchment paper. (Each bread is about 13")
  9. Mix the egg yolk with water. Brush the breads and cover the a kitchen towel.
  10. Let the breads rise in a warm place for additional 20-30 minutes.
  11. Brush the breads again with the egg mix. Sprinkle with sesame seeds and a touch of coarse-grained salt.
  12. Bake at 350F for 30 minutes.
  13. Remove from the oven and cool down for 5 minutes. Place to in a covered kitchen towel to cool to room temperature. This keeps the challah bread softer.
Picture of recipe