Challah

Traditional and sweet bread used to welcome the Jewish sabbath and other festivals. This recipe uses the bread machine to make the dough and then the bread is braided and cooked in your oven.

• Ready In: 2 hrs 25 mins
• Serves: 24
• Yields: 2 loaves

Ingredients

• 7⁄8 cup warm water
• 2⁄3 cup honey (local honey is best)
• 1⁄4 cup unsalted butter or 1⁄4 cup canola oil
• 1  teaspoon salt
• 2  whole eggs
• 4 -4 1⁄2 cups bread flour
• 2  teaspoons bread machine yeast
• 1  egg yolk

Directions

1. put the 1st 5 ingredients in the bread machine.
2. layer on 4 cups of the flour.
3. add the yeast on top.
4. start the bread machine on the dough only setting.
5. after the machine starts to mix the dough, check the dough to see if it is sticky; if so sprinkle on additional flour (up to 1/2 cup).
6. when the dough cycle is over, divide the dough into two equal parts; divide each 1/2 into three equal parts; roll the thirds out and then braid; repeat with the other 1/2.
7. place your braided loaves on a greased backing sheet and allow to rise for 45 minutes in a warm, draft free place (your oven works well).
8. remove the risen loaves from the oven.
9. preheat the oven to 325 degrees F.
10. mix the egg yolk with a few drops of water and glaze the loaves; if you want you can add sesame or poppy seeds to the top of the bread.
11. return the loaves to the oven and bake for 25 minutes; the loaves will be golden brown.
12. remove the loaves from the oven and cool on a wire rack before serving.
13. you may also divide the dough into halves and form into loaves to bake in a traditional loaf pan; you can also choose to glaze or not; same cooking time; remove from loaf pans before cooling.