Notes

INGREDIENTS:
1 3/4 teaspoon instant yeast
250 grams (1 2/3 cups) all-purpose flour
(preferably unbleached)
400 grams (1 3/4 cups) warm water*
* To test if the water is warm enough for the yeast
without a thermometer, feel it with the inner part
of your wrist. If you could bathe a baby in water at
that temperature, then it's fine for the yeast.
110 grams (1/2 cup) avocado OR grape seed oil,
plus more for covering dough
500 grams (4 cups) all-purpose flour, plus more
for flouring the work surface
2 1/2 teaspoons sea salt
85 grams (1/4 cup) honey
Optional: chocolate chips and/or raisins

INSTRUCTIONS:
1. Make the starter: In a medium bowl, whisk together the yeast, 250 grams flour & warm water,
until smooth. Set aside & let stand uncovered while you get the dough ingredients ready (5 to 10
minutes). The mixture should form tiny bubbles on the surface (this means the yeast is active
starting to eat!) (Continued on the following page)
2. Mix the dough: In a large bowl, mix with a silicone or wooden spatula salt, honey, & oil. Pour in
the starter & stir until smooth. Add in the remaining 500 grams of flour at once & stir until a
shaggy ball forms. Scrape it out onto a floured work surface.
3. Flour or oil your hands & knead the dough with them until it is well mixed (no visible lumps),
smooth & elastic. If using chocolate chips or raisins, add them at this point. If the dough is too
sticky, add more flour, a bit at a time, & if it's too tough, add a bit more water. To test if kneading
is done, press the dough gently & it should spring back. Once ready, oil the large bowl lightly &
bring dough back into it. Cover dough all over with a tiny bit of oil & cover the bowl loosely with
plastic wrap. Set aside in a warm place & let rise for about 1:30 to 2 hours, until it doubles in
bulk. Alternatively: transfer covered bowl into fridge & let rise overnight.
4. Once dough has doubled up in bulk, & you are ready to bake, preheat oven to 350 F & line
rimmed baking sheets with parchment paper. Halve dough. Divide each half into 3 equal
potions, & form each portion into ropes or strands. Make 2 braids. Place braids on prepared
pans, making sure there's enough space in between them to allow them to rise even more
without sticking & bake for about 35 minutes, until nicely browned. To ensure challah is done
baking, carefully turn one of the leaves upside down & tap it on the bottom. If it makes a hollow
sounds, it's cooked through.
5. Allow to cool & enjoy.
is area. It's really easy to share with others.