Poppy and Sesame Seed Challah Bread

If you enjoy baking bread then this Poppy and Sesame Seed Challah Bread should be calling your name. Do you hear it?

*Disclaimer - This recipe was originally published in 2012. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Give me a challah if you think this is the prettiest bread you've ever seen!

As I started to bake my bread, my mind began to think about all the wonderful things I could do with my soon-to-be-completed challah.

Then, I hit upon the idea of using it for egg sandwiches that evening. DING!

Because of this, I decided to make mine into a long loaf.

It just so happened to be a Thursday, and Thursday evenings are (more times than not) breakfast for dinner nights at our house.

Trust me when I tell you, THIS is the best egg sandwich EVER!

I encourage you to at least make the homemade challah, and then egg sandwich only IF you want the complete and total admiration from your family! And trust me, you do!!

POPPY AND SESAME SEED CHALLAH BREAD

For the dough:
1 package of active dry yeast
1 cup warm water (110 degrees)
⅓ cup sugar
5 ½ - 6 cups all-purpose flour
3 eggs
¼ cup canola oil
2 teaspoons salt

-In a stand mixer with the dough hook attachment (or a large bowl with a wooden spoon), add the warm water and the yeast. Stir until the yeast has dissolved.
-Add the sugar and mix/stir for about a minute.
-Slowly mix in 1 cup of the flour until it is almost combined.
-In a small bowl, add the eggs and whisk slightly to combine.
-Add the eggs to the flour/yeast mixture and mix well.
-Slowly add the remainder of the flour and mix well until all of the flour is completely incorporated.
-Continue to mix (knead) at low speed for at least 10 minutes. (If you're not using a mixer, take the dough out onto a lightly floured surface and knead by hand).  The dough will be slightly sticky but still firm.
-Place the dough into another bowl that has been lightly oiled.
-Cover with plastic wrap and allow to rise in a warm place (I use the oven that has been previously preheated at a very low temperature) for at least 1 ½ hours.
-Meanwhile, make the filling.

For the filling:
1 ½ cups minced onion
4 tablespoons olive oil
3 tablespoons poppy seeds
3 tablespoons sesame seeds
2 teaspoons salt
1 teaspoon black pepper

-In a small saucepan over medium heat, add all the ingredients and cook stirring occasionally for 5 minutes.
-Remove from the heat and allow to cool until you're ready to assemble your challah.
-When the dough has doubled, punch down and divide the dough in half.
-On a floured surface, press/roll each half into approximately 14" x 9" rectangles (this does not need to be exact, just make sure each piece is approximately the same length).
-Place the filling lengthwise in the middle of the dough allowing at least 1- ½" of dough to remain clean (without filling).
-Fold the top and bottom third of the dough up and over the filling.
-Use water to press the dough firmly and close the seam.
-Set the dough (you may need a LARGE spatula to help move the dough) to one side of a parchment-lined baking sheet.
-Continue the same process with the second bit of dough and the remaining filling.
-Place this dough right next to the other dough log onto the parchment-lined baking sheet.
-Carefully and take your time, gently twist the two logs together as best you can (don't forget to use the water to "glue" the dough together if needed).
-Don't be afraid to reshape the dough with your hands if it becomes oddly shaped. Now is the time to work with it and show it who's boss 🙂
-Now you can let your dough rest in a warm place and rise for another 1 hour (approximately) until it puffs up nicely.
-Remove the dough from the oven (if you've used it for the rise) and preheat the oven to 350 degrees.

For the egg wash and topping:

1 egg
1 tablespoon water
1 tablespoon poppy seeds
1 tablespoon sesame seeds

-Whisk together the egg and the water and brush the surface of the challah.
-Liberally sprinkle the poppy and sesame seeds on the top of the loaf.
-Bake the challah for 40-45 minutes or until the bread is a lovely, deep golden brown.
-Remove to a wire rack and allow to cool completely before slicing.

POPPY, SESAME SEED CHALLAH EGG SANDWICHES    {PRINT THIS RECIPE}

Slice the challah into ½" slices
Eggs (for as many sandwiches as you are making)
salt and pepper
American Cheese (2 slices per sandwich)
Softened butter.

-For each sandwich, butter the outsides of each slice of challah with butter.
-Fry your eggs as you like them.
-With the butter side down, add a slice of cheese to the challah slice, add the egg, top with more cheese and add the top slice of the challah butter side up.
-In a large skillet on medium-high heat, grill each sandwich until it is beautifully browned.
*Please note, I made many because I wanted the leftovers for my son to take home and for my husband to bring to work the next day.* From what I'm told, they re-heated beautifully!

-As I completed the sandwiches, I added them to a baking sheet and kept them warm in a low oven until I was ready to serve.

ARE YOU KIDDING ME??? I think I won the award that night for the best Thursday breakfast for dinner night...EVER!