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Challah
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Brief Description
A Jewish holiday bread made with honey - this is one of the best recipes you will find out there!
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Main Ingredient
Flour, honey, eggs, yeast
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Category: Yeast breads
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Cuisine: American
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Prep Time: 210 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
I have been making this recipe for over 8 yrs. It took me around two yrs to feel like I had it down. If you are a bread maker, I'm sure you'll be fine. If you are not a bread maker like I was, I just encourage you to take your time and don't give yourself a hard time if it doesn't turn out "perfect". No matter how mine turned out - it still always tasted good. **Also, this can easily be cut in half to make one loaf. I only make one unless I'm going to have a very big crowd** **I have also frozen a pre-made loaf and frozen the dough - both turned out good** This is an authentic Jewish recipe from Israel. I have not had a recipe, yet, that I like better - and my family and many others agree!
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Posted By: frugalmom
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Posted On: Jun 29, 2012
Number of Servings:
Ingredients:
- 10 cups - Flour (better for bread flour is best, but reg is fine, too)
- 1 tablespoons - Salt
- 1/2 cups - Oil Coconut Oil really gives a wonderful flavor
- 4 - Eggs - room temp Farm fresh really makes a difference
- 1 1/2 cups - Honey
- 1 cups - Hot Water
- 6 3/4 teaspoons - Yeast - room temp (or 3 packets) (plus 1 c. warm water)
Directions:
Heat oven to 200° and then turn off.
Mix half the flour - 5 cups - with the salt in a large bowl and set aside.
Start your yeast - Heat 1 c. of water 'til it's almost too hot to leave your finger in. Add yeast and stir gently until dissolved. Sprinkle about a tsp of sugar on top to help you know it is going to rise. It will puff up. Give it at least 5 min.
Mix the wet ingredients - eggs, oil, honey and hot water - then add yeast mixture and stir gently. Then add to dry ingredients. Mix gently - working out the lumps. Add 1-2 cups of flour at a time gently working in the flour. Eventually you will have to use your hands to finish it up until the dough is not sticky or glossy - then kneed for about 10 min. Use more or less flour as needed.
Divide dough into two greased bowls (I actually leave it in the same bowl I mixed it in as one piece), cover with a towel and place in warmed oven (make sure it is turned off ; )
Let rise one hour, then punch it down in the middle, recover and let rise 2 more hours.
Remove dough from oven. Heat oven to 350°. Take each half of dough and divide again into 3 pieces continuing to kneed. Braid the three pieces and pinch the ends down underneath the loaf. I start the braid in the middle going one way, then finish the other end. You will have two braided loaves. Brush with an egg wash (mix an egg with a little water). Bake for about 35 minutes.
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