Recipe by Just Nora
Challah, a braided egg bread, is traditionally served on the Jewish Sabbath, but is enjoyable any time. The olive oil and honey in this recipe add a delightful and unique flavor. After one reviewer's difficulty, I'd like to add the following reminder: As with any bread, variances in time of year, temperature or humidity of your kitchen, freshness of your flour, etc. may cause you to have to add more flour or water. Prep times do not include rising time. This cold rise method of making a challah is a snap once you get a feel for the dough.
- 2⁄3 cup warm water
- 2 1⁄2 teaspoons yeast
- 3 eggs
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon kosher salt
- 3 cups bread flour, plus some extra
Directions See How It's Made
- Place the dough hook on a Kitchenaid mixer.
- In the mixing bowl, dissolve the yeast in the warm water.
- Stir in 2 of the eggs, olive oil and honey, then add the salt.
- Place the bowl on the mixer, turn it on at a low speed and slowly begin adding the flour, a few tablespoons-ful at a time.
- Depending upon the time of year and the humidity in your kitchen, you may need to add more flour or a few more drops of water to get the right consistency. Only add a few spoons-ful at a time. The kneaded dough, when patted, should feel firm, smooth and not sticky. BE PATIENT. Knead for a while (or mix) before you decide if you need to adjust the flour or water. For all you mamas and daddies out there, the best test I was ever told when feeling the dough to see if it was ready was that when patted, it would feel like patting a baby's bottom.
- Once the dough is kneaded, place the ball of dough in a zip top bag that you have coated the inside with cooking spray.
- Place the zip top bag in a refrigerator overnight.
- The next day, when ready to bake, remove the dough from the fridge and let it rest on the countertop for about 45 minutes.
- Remove the dough from the bag, punch it down and divide into 3 ropes.
- Coat a baking sheet with cooking spray, then braid the challah on the baking sheet.
- Brush the finished challah with a mixture of one egg and a tablespoon of cold water that has been whisked together.
- Sprinkle with kosher salt or sesame seeds if desired.
- Bake at 350 degrees for 30 minutes.