The Lazy Cook’s Challah In A Bag Is So Easy And Delicious

• Vegetarian

• Refrigerated

  • 1 Egg

• Ingredients

  • 1/4 cup 3 cups all-purpose flour

• Baking & Spices

  • 1/2 tbsp Salt
  • 1 Sesame seeds
  • 3 tbsp Sugar
  • 1 tbsp Yeast

• Oils & Vinegars

  • 1/3 cup Canola oil

• Liquids

  • 1 cup Water

Found on copymethat.com

Directions

• PREPARATION 1. In a 1 gallon plastic ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour. 2. Give the bag a little shake. Don’t work too hard- remember, it’s a lazy challah! 3. Place the bag in a bowl of warm water for 30 mins. 4. Remove from bowl, shake, release air from bag, and place on the table for 1 hour. Flip bag every 20 mins. The dough should be very wet. It will start to bubble and self-knead. WHOA. 5. After the 1 hour, add 1/4 cup flour and give the bag another shake. This makes the dough not stick to the bag. 6. Leave the bag for 1 hour and 30 mins to rise. It should still be a wet dough. If it’s not rising, flip it over and knock it down. If the dough is wet, the recipe will turn out amazing. 7. Preheat oven to 300F/150C. 8. On a well-floured surface, separate the dough and stretch out 3 strands. Braid. 9. Baste with egg and sprinkle sesame seeds (optional for vegan challah, substitute olive oil). Leave to rise for 15 mins before it goes in the oven. 10.  Bake on a non stick tray for 40 mins or until golden on top. Shabbat shalom!