1/10 Photos of Challah
2 hrs 35 mins
1 hr 45 mins
Susiecat too's Note:
Mildly sweet, utterly delicious. The texture is cake-like. For the high holidays I double the amount of honey, to make it just a bit sweeter, for a sweet new year. Most of the time involved is passive, for dough rising and baking. Edited to add: a note about the yeast. I use instant (rapid rise) yeast, which can be added dry directly to the dough. If you are using active dry yeast, proof it first in a little warm water with sugar.
My Private Note
Units: US | Metric
- 1Mix the warm water, oil, honey, eggs and salt in a large mixing bowl. (Hint: measure the oil just before the honey, and the honey slips right out!).
- 2Add about 2 or 3 cups of flour (I start here with 3 cups of bread flour), mix until good and messy. Add the yeast, mix well.
- 3Continue adding cups of flour (this is where I switch to all-purpose) until thick enough to turn out and knead.
- 4Turn out to a floured surface and knead for 10-15 minutes, adding flour as needed so dough doesn't stick. When dough is tacky but not sticky, and bounces back at you when you knead it, it is done.
- 5Put a little oil in a big bowl, then coat the bowl before putting the dough in the bowl to rise. Flip the dough over in the oiled bowl to cover all sides of the dough with a film of oil. Cover with a lid or sheet of heavy plastic, let rise in a warm spot for 45 minutes.
- 6Punch down, flip dough back onto floured surface. Divide in half or in thirds, form each piece into one loaf. Forms can be braided, coiled or woven and baked freestanding if dough was halved,. If using standard size (8-9 inch)loaf pans, make 3 loaves instead of 2.
- 7Set freestanding loaves on pans lined with parchment paper or sprinkled with cornmeal. Let rise in a warm, but not hot, spot for 30-45 minutes, until doubled in size, covering with heavy plastic so dough doesn't dry out.
- 8At this point preheat oven to 350F, and place rack at or just below center. Just prior to baking mix one egg with a few tablespoons of water, and use this to glaze your loaves. I use a standard baking brush. Brush lightly, so not to deflate the bread. Bake at 350F for 30 minutes.
- 9When done, remove from pan and cool directly on a rack. Freezes beautifully.
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Nutritional Facts for Challah
Serving Size: 1 (84 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 254.9
- Calories from Fat 64
- Total Fat 7.1 g
- Saturated Fat 1.1 g
- Cholesterol 46.5 mg
- Sodium 368.7 mg
- Total Carbohydrate 40.9 g
- Dietary Fiber 1.5 g
- Sugars 7.1 g
- Protein 6.6 g