- In a bowl, combine the flour and salt.
- In a stand mixer, whisk together the remaining ingredients. Add the flour mixture. Using the dough hook, mix on low speed for 5 minutes or until smooth. Using lightly oiled hands, form the dough into a ball and place in a clean, lightly oiled bowl, turning to coat with the oil. Cover and let rise in a warm, humid spot for 2 hours or until doubled in volume.
- Lightly flour the surface of the dough and turn it out onto a work surface. Divide the dough into 3 equal pieces. Using your hands, roll each piece of dough into a ball. Let rest for 15 minutes. Remove any excess flour from the work surface.
- Roll each ball of dough into a long 18-inch (46 cm) strand, rolling from the centre out towards the extremities. Remove any air bubbles. Join the three strands at one end by pinching them together. Braid the dough from end to end, pinching the ends to seal. Fold the pinched ends under the bread. Place the bread on a baking sheet lined with a silicone mat or parchment paper. Cover with a piece of plastic wrap and let rise for 45 minutes.
- With the rack in the middle position, preheat the oven to 375°F (190°C).
- Using a pastry brush, cover the bread with the beaten egg white. Sprinkle with the sesame seeds.
- Bake the bread for 20 to 25 minutes or until nicely golden, rotating the baking sheet halfway through. Let cool on a wire rack. Serve with quince jam, if desired.
Challah can be braided in a variety of ways, but we give instructions for a standard 3-strand braid.