Name: Seeded Challah Bread
Yield: Makes 4 loaves
Ingredients: 2 1/2 cups whole milk or water; 8 2/3 cups all-purpose flour, plus flour for the work surface; 1 1/2 tablespoons active dry yeast; 1/2 cup honey or sugar; 1/4 cup canola oil, plus more oil for the bowl; 4 large eggs; 1 1/2 tablespoons kosher salt; White sesame or nigella seeds for sprinkling

Braided challah loaf with sesame seeds on wooden cutting board.

Photo by Quentin Bacon

What's wonderful about challah is that it can be used in so many ways: to sanctify the Sabbath, of course, but just as important, to make French toast, grilled cheese, and croutons and as breading in meatballs. Maybe not the way God intended it, but I'm sure She understands. Israel is the land of milk and honey, and this challah has both. For those of you who want to stay away from milk, it's fine to substitute water.

Recipe notes

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