Challah Bread
Description
This challah recipe makes a beautiful braided Jewish egg bread with yeast that's sweetened with honey and topped with poppy seeds.
Ingredients
•
2 1/2 cups warm water (110 degrees F/45 degrees C)
•
1 tablespoon active dry yeast
•
1/2 cup honey
•
4 tablespoons vegetable oil
•
3 eggs, divided
•
1 tablespoon salt
•
8 cups unbleached all-purpose flour
•
1 tablespoon poppy seeds
Directions
1
Gather all ingredients.
2
Pour warm water into a large bowl; sprinkle yeast over water. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3
Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until dough has pulled together.
4
Turn it out onto a lightly floured surface and knead until smooth and elastic.
5
Place dough in a large, lightly-oiled bowl and turn to coat.
6
Cover with a towel and let rise in a warm place until doubled in volume, about 1 ½ hours.
7
Punch down dough and turn onto a lightly floured surface. Divide in half and knead each half for 5 minutes or so, adding flour as needed to keep it from getting sticky.
8
Divide each half into thirds and roll into a long snake about 1 ½ inches in diameter.
9
Pinch the ends of the three snakes together firmly and braid from middle. Either leave as a braid or form into a round braided loaf by bringing ends together, curving the braid into a circle, and pinching ends together.
10
Grease two baking trays and place the finished braid or round on each. Cover with a towel and let rise for about 1 hour. Preheat the oven to 375 degrees F (190 degrees C).
11
Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds.
12
Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire rack for at least one hour before slicing.
13
Serve and enjoy!