Ingredients
250 gr. Tagmish GF flour
5 gr. dry yeast
30 gr. sugar (for sweet Challah, double the amount)
5 gr. salt
220 ml. ice-cold water
25 gr. soft butter-flavored Mazola margarine (or soft butter)
Coating:
2 Tbsp. soy/almond milk (or 1 egg yolk) + 1 tsp. vegetable oil
Sesame seeds and Kosher salt for sprinkling
Preparation
Mix all dry ingredients in a your stand-mixer bowl (attach the kneading hook).
Add the cold water and knead on lowest speed for 2-3 minutes, until you get a soft, sticky dough.
Add the soft margarine/butter and continue kneading until completely incorporated, approx. 8 minutes.
Cover bowl with plastic wrap, and let rise at room temperature for approximately 2 hours.
***If your air-conditioning is on, it may take longer.***
Place dough on a surface lightly floured with corn-starch.
Oil your hands, divide dough into 3 equal parts, and roll each into a long strand.
Braid the strands into a Challah.
Line bread tin with baking paper, and lightly oil.
Place braided Challah into the bread tin, cover with a towel, and let rise for approx. 1 hour.
Preheat your oven to 320F/160C.
Combine soy/almond milk (or egg yolk) and vegetable oil and evenly smear the Challah (top and sides).
Sprinkle generously with sesame seeds and sparingly with Kosher salt.
Place bread tin in oven and spray a little water inside the oven.
Bake for 35 minutes until sides and bottom are a nice golden-brown.
Remove from oven, extract from tin, and place over oven rack to cool.
