Rolled Challah

Cooking Time: 30    Servings: 6-8


  • 1 tablespoon sesame seeds
  • 1 envelope active dry yeast
  • 2 c lukewarm water
  • 5 c bread flour
  • 1/4 c sugar
  • 3 tablespoons Olive Scene mild Extra Virgin Olive Oil
  • 2 tablespoons honey
  • 1 teaspoon kosher salt
  • Cornmeal for dusting
  • 2 large egg yolks
  • 1/2 c raisins plumped in 1/2 c hot water and drained


  1. In a skillet, toast the sesame seeds over moderate heat until fragrant, 1 minutes; transfer to a plate and let cool.
  2. In a small bowl, combine the yeast with 2 tablespoons of the water and let stand until thoroughly moistened, about 5 minutes.
  3. In the bowl of a standing electric mixer fitted with the dough hook, combine the flour, sugar, olive oil, honey and the remaining water, and mix at low speed until a soft dough forms.
  4. Add the salt, and yeast mixture, and mix at medium-low speed until the dough is supple and smooth, 10 minutes.
  5. Work in raisins gently.
  6. Using oiled hands, transfer the dough to a large oiled bowl.
  7. Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough has doubled, about 1 hour.
  8. Lightly oil 2 small cookie sheets and dust them with cornmeal.
  9. Turn the dough out onto a lightly floured work surface and press to deflate.
  10. Cut the dough in half and let rest for 5 minutes.
  11. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope.
  12. Beginning at the center and working outwards, form each rope into a coil; tuck the ends under the coils.
  13. Transfer each coil to a baking sheet and cover each loaf with a large, inverted bowl.
  14. Let stand for 1 hour, until the loaves have nearly doubled in bulk.
  15. Preheat the oven to 400°. In a bowl, whisk the egg yolks with 1 tablespoon of water.
  16. Brush the egg wash over the loaves and let stand uncovered for 30 minutes.
  17. Brush with the egg wash once more and sprinkle with seeds.
  18. Bake the loaves side-by-side in the center of the oven for 30 minutes, until they are golden and sound hollow when tapped on the bottom.
  19. Transfer the loaves to racks and let cool completely before slicing.
  20. The loaves can be wrapped in foil and refrigerated for up to 1 week.

Stale challah makes fabulous French toast!