1.5 tbsp active dry yeast
1 ¾ cup warm water
4 cups Molino Flour
1 egg (optional)
2 tbsp olive oil
⅓ cup sugar
2 tbsp honey or silan
3 tsp salt
Place yeast into a large bowl, add the warm (not hot!) water, mix to dissolve and let sit for 5 minutes.
Add in the flour, sugar, salt, olive oil, and silan. (If using egg to make the challah fluffier, add it now).
Mix until combined – it should be a fairly wet dough. Continue to mix the dough using a fork until the clumps of flour are gone.
Cover the dough and let it sit in a warm spot for 1.5 hours to rise.
The dough should make 2-3 huge challot, 4 medium challot, or 5-6 small ones. Divide the dough according to how many you want to make, then divide into strands and braid each one. It will be wet and sticky but if you flour the surface and your hands you should be able to braid. Be patient and continue to flour your hands to prevent sticking.
Preheat the oven to 180 C.
Allow the braided challot to sit again for 30 minutes.
Wash with egg wash or with coconut/ olive oil.
Bake the challot on 180 C until golden, about 45 minutes.
Remove from the oven and allow to cool before slicing.
Keywords: challah, celiac, gluten-free, shabbat