• In a large bowl combine the lukewarm water with the yeast and sugar.
• Place in a warm spot and let the yeast activate for 10 minutes (it must be bubbly or foamy on the top).
• Add the flour, salt, oil and egg to the bubbly yeast mixture. Using a fork, mix to incorporate.
• You can either dump the dough onto the counter or work the dough in the bowl.
• Knead the dough for 8 minutes by hand - it’s a good arm workout.
• If the dough feels sticky, add a tablespoon of flour at a time until it doesn’t feel sticky.
• Place the dough back in the bowl, drizzle a tablespoon oil over the dough.
• Cover the bowl with plastic wrap (I like to use a disposable shower cap that can be reused) and allow to rise in a warm spot until it doubles in size.
• Preheat the oven to 375 °F.
• Once the dough has risen, it’s time to shape.

To Assemble the Pull Apart Challah

• Line a 12” round baking tray with parchment paper.
• Place an ovenproof bowl in the centre of the tray. This will be filled with honey when the challah is served.
• Punch down the dough.
• Cut the dough into 18 pieces, each weighing 50 grams. You will have extra dough to make a braided or round challah.
• Roll each piece of dough into a smooth ball and brush the tops with a little of the egg wash.
• Sprinkle with black and white sesame seeds. This should be done before you place them on the baking tray. Leave a few plain.
• Start placing the dough balls around the bowl leaving space between each ball as they are going to expand, until you have filled the baking sheet.
• Cover and allow the challah to rise again for an hour.
• Brush the plain challah balls with egg wash again.
• Bake the challah for 20-25 minutes until golden brown.
• Allow to cool before removing from the baking tray.