Recipe by chef 584340
When I first made this, I made it as a pull-apart challah, rather than the traditional braided. It is absolutely delicious and makes a very dense, flavorful dough. Prepairing in a bread maker may make a fluffier challah. Using a combination of whole wheat and white flour is said to make the best challahs!
- 1⁄2 cup oil
- 1⁄2 cup honey
- 1 tablespoon salt
- 3 eggs
- 2 cups warm water
- 3⁄4 ounce fleishman's active dry yeast (3 packages)
- 8 -9 cups flour
Directions See How It's Made
- Follow instructions on yeast package to activate yeast in warm water for 10 minutes.
- Mix the ingredients - putting the oil into the bowl first and then measure and add the honey - using the same measuring cup that you measured the oil inches This little trick allows the honey to run smoothly out of the measuring cup.
- Add the remaining ingredients in the order given.
- If using an electric mixer, let it knead for 3 minutes and then do a little hand-kneading as you transfer the dough into an oiled bowl. If it is kneaded by hand, it is necessary to knead the dough for 10 minutes.
- Let the dough rise in a large bowl that has been coated with oil. When transferring the dough into the oiled bowl, be sure to turn it on all sides so that it gets a thin coating of oil. Place the bowl in a warm place until the dough is double in size -- then punch down and knead a bit more.
- Place the dough back in the bowl and let it rise a second time. This should take about one hour. Punch down and cut into sizes desired.
- After shaping the challahs, brush them generously with egg yolk and sprinkle with either poppy seeds or sesame seeds if you prefer.
- Bake in 350-degree oven for approximately 25-30 minutes, or until the challah sounds hollow when tapped on the bottom.