The dough of Holly's Challah rises beautifully and bakes into a perfectly golden, light and airy, tangle of braids. It's a a treat aside any soup and a treasure for weekend brunch.
Total Time
3hr 30min
4.5
4 Ratings
Author: Alexandra's Kitchen
Servings:
6
Ingredients
•
4
cups
All-Purpose Flour
, divided
•
2
tsp
Instant Dry Yeast
•
1
cup
Warm
Water
•
1
Tbsp
Salt
•
4
Tbsp
Honey
•
1/2
cup
Safflower Oil
or Other Neutral Oil
•
2
Eggland's Best Classic Eggs
Egg Wash
•
1
Eggland's Best Classic Egg
, beaten
•
1
tsp
Water
•
to taste
Poppy Seeds
(optional)
Cooking Instructions
1.
Make the sponge: Whisk All-Purpose Flour (1 cup) with the Instant Dry Yeast (2 tsp) and stir in the Water (1 cup) until the sponge is smooth.
2.
Cover with plastic wrap or a dish towel and let rise about 45 minutes or until puffy and bubbly.
3.
Directly into the bowl, add the Salt (1 Tbsp), Honey (4 Tbsp), Safflower Oil (1/2 cup), and Eggland's Best Classic Eggs (2).
4.
Stir with a spatula or spoon until well mixed, then add the remaining All-Purpose Flour (3 cups). Stir with a spoon until dough forms a sticky mass.
5.
Add a bit more flour, then turn dough onto lightly floured work surface and knead for just a few minutes, until dough becomes smooth.
6.
Transfer to a lightly oiled bowl, cover it with dish towel or plastic wrap and let it rise until doubled in bulk, 1-2 hours or longer depending on the temperature of your kitchen.
7.
Punch down and divide into three or four parts, depending on what shape you want to make.
8.
Roll into long ropes and braid into desired shape.
9.
Brush with egg wash, a combination of Eggland's Best Classic Egg (1) and Water (1 tsp).
10.
Let the loaf rise on a greased or parchment-lined baking sheet, about 30 minutes.
11.
Preheat the oven to 350 degrees F (180 degrees C).
12.
Place another baking sheet underneath it to help insulate the bottom and keep it from burning.
13.
Brush one more time with egg wash and sprinkle with Poppy Seeds (to taste) if you like. Bake for 45-50 minutes, checking after 40 minutes. Cool completely before slicing.
Author's Notes
Yields 1 loaf.
The recipe doubles well. Bread keeps well in a ziplock bag on the counter for several days, and it freezes well, too.
Nutrition Per Serving
CALORIES
556
FAT
23.2 g
PROTEIN
12.2 g
CARBS
75.9 g
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