READ for instructions out of gold for your perfect Challah Bread loaf. This Magen-David Challah loaf made with: 750g AP or bread flour 75g Sugar 12g Active Dry Yeast 15g Salt 75g Olive Oil 325g cold Water After the first rise, divide your dough into 24 balls, each weighing 50 grams and measuring 30cm or 12 inches in length. Braiding steps: Start with three strands from the right and three from the left. *Take the second from the right up to the left. *Take the first from the right down to the middle-left. *Take the second from the left up to the right. *Take the first from the left down to the middle-right. Repeat those steps from the right and the left again and again. Tips for success: ✔️You can expand the measurements if you bake this loaf in a big oven, like in the US. ✔️Roll your dough very thin on one side and thick on the other! ✔️To ensure the sesame seeds will stick, please complete the strands wet, as I showed in my previous videos. ✔️The strands might shrink a little bit after getting wet. Please wait for 3 minutes, then stretch them out very gently. ✔️After placing all six Challot on the tray, gently fix the shape to make it a perfect Magen David. For this, you must put some flour on the parchment paper. ✔️After the second rise, wash ONLY the plane strands with egg yolk. ✔️Bake it for 180C or 355F for 25 minuts. Enjoy your stunning masterpiece Challah on the Shabbat table, and pray for the safe return of all the hostages and soldiers 💙💪🏻🤍 Amen! #challah #breadtok #baketok #sough