Tri-Color Challah Recipe
300 grams (10 oz.) flour
1 tsp. yeast
½ tsp. salt
1 tbsp. brown sugar
3 tbsp. oil
2/3 cup water
1 tsp. paprika
1 cup loosely packed spinach leaves
Mix the flour, yeast, salt, brown sugar, eggs, oil and water. Knead until dough is smooth and elastic. Brush the dough with oil, cover with a towel and put the bowl in a warm place. Let the dough rise for approximately 1 hour.
Separate a small piece of dough for challah.
Divide dough into 3 equal pieces.
Leave one piece plain. This will be your white strand.
Knead the paprika into one piece. This will be your red strand.
Soak the spinach in water with 1 tsp. salt. Drain and puree. Add the spinach puree to the third piece of dough. This will be your green strand.
Roll each piece of dough out to the same length strand. Braid.
Place the braided loaf on a parchment-paper lined baking tray, cover with a towel and let rise for 30 minutes.
Brush with egg and sprinkle with sesame seeds.
Bake at 375°F / 190°C for 30 minutes. Cool, then slice and serve.
Watch the instructional video here: