Challah
This tender, subtly sweet and buttery rich braided loaf is as delicious as it is beautiful.
Servings: 2 loaves
Ingredients
- 1 1/2 cups of warm water (between 100-110 degrees)
- 1 teaspoon of granulated sugar
- 1 envelope of active dry yeast (7 grams)
- 5-6 cups of all purpose flour
- 1/4 cup of canola or vegetable oil
- 1/3 cup of honey
- 1 teaspoon of salt
- 2 large eggs
Egg Wash
- 1 egg
- 2 teaspoons a pinch of granulated sugar
Instructions
- Add 1 envelope of active dry yeast to 1 1/2 cups of warm water along with a teaspoon of granulated sugar and whisk to combine. Set aside for 10 minutes to allow the yeast to bloom
- Once the yeast has bloomed, add 2 eggs, 1/4 cup of oil, 1/3 cup of honey and a teaspoon of salt and whisk to combine
- Begin adding flour, a half cup at a time mixing as you go, until a wet dough begins to form
- Knead the dough in the bowl, gradually adding flour until you have a soft and just slightly sticky dough brought together
- Transfer the dough into a large lightly oiled bowl, cover the bowl tightly with plastic wrap and let the dough rest in a warm place for 90 minutes to 2 hours
- Once the dough has doubled in size, transfer it onto a lightly floured work surface and divide it into 2 equal portions
- Divide the halves into 6 equal portions and roll each portion into a rope about 18 inches long
- Gather the ends together and braid the loaf by bringing the outer ropes into the middle until the entire loaf is braided
- Tuck both ends under to give a rounded, neat appearance and transfer the loaf onto a non-stick, parchment lined or flour dusted baking sheet. Cover the baking sheet with a light towel and allow the loaves to rest in a warm place for 45-60 minutes
- Preheat your oven to 375 degrees
- Brush the loaf with a whisked egg and 2 teaspoons of granulated sugar and bake on the middle rack at 375 degrees for between 30-35 minutes or until the top of the loaf is a deep golden brown (if your loaves are becoming too dark, lightly tent them with foil)
- Transfer the challah onto a cooling rack until fully cooled
- Store in an airtight plastic container or plastic bag for up to 5 days