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RECIPE
10 INGREDIENTS13 STEPS3HR 30MIN

Holly's Challah

4.5
4 Ratings

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
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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.
3HR 30MIN
Total Time
1HR 5MIN
Active Time

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
4 cups
up to 5 cups
1 cup
Warm  Water
made by mixing 1/4 cup boiling water and 3/4 cup cold water
1 Tbsp
1/4 cup
1/2 cup
or Other Neutral Oil

Egg Wash

1
Egg , beaten
1 tsp
Water
to taste
Poppy Seeds
for garnish
(optional)

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Nutrition Per Serving

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CALORIES
532
FAT
23.2 g
PROTEIN
11.5 g
CARBS
70.8 g

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.

Cooking Instructions

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Step 1
Make the sponge: Whisk All-Purpose Flour (1 cup) with the Instant Dry Yeast (2 1/4 teaspoon) and stir in the Water (1 cup) until the sponge is smooth.
Step 2
Cover with plastic wrap or a dish towel and let rise about 45 minutes or until puffy and bubbly.
Step 3
Directly into the bowl, add the Salt (1 tablespoon), Honey (1/4 cup), Safflower Oil (1/2 cup), and Egg (2).
Step 4
Stir with a spatula or spoon until well mixed, then add the remaining All-Purpose Flour (3 cup). Stir with a spoon until dough forms a sticky mass.
Step 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.
Step 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.
Step 7
Punch down and divide into three or four parts, depending on what shape you want to make.
Step 8
Roll into long ropes and braid into desired shape.
Step 9
Brush with egg wash, a combination of Egg (1) and Water (1 teaspoon).
Step 10
Let the loaf rise on a greased or parchment-lined baking sheet, about 30 minutes.
Step 11
Preheat the oven to 350 degrees F (180 degrees C).
Step 12
Place another baking sheet underneath it to help insulate the bottom and keep it from burning.
Step 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.

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Nutrition Per Serving
Calories
532
% Daily Value*
Fat
23.2 g
30%
Saturated Fat
2.3 g
12%
Trans Fat
0.0 g
--
Cholesterol
91.1 mg
30%
Carbohydrates
70.8 g
26%
Fiber
2.4 g
9%
Sugars
11.9 g
--
Protein
11.5 g
23%
Sodium
1249.4 mg
54%
Vitamin D
0.5 µg
2%
Calcium
31.2 mg
2%
Iron
4.1 mg
23%
Potassium
133.6 mg
3%
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