Challah is Kevin’s (our son) Favorite Bread
- 600g Flour
- 1 cup lukewarm water
- 1/4 cup sugar
- 3 eggs + 1 yoke
- 1/2 tbsp salt
- 1/4 cup oil
- 1/4 cup Honey
- 1 tbsp quick rise yeast
Put in a recipient large enough for the yeast to rise, water, yeast, 1 tbsp sugar and 1 tbsp flour. Let it rest for 15 min.
In a large bowl, put the yeast. Beat in honey, oil, 2 eggs + 1 yoke, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half in 6 parts and roll into long snakes and braid as follow.
6 Braid Challah Instruction
Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
Preheat oven to 375 degrees F (190 degrees C).
Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.