Two-Tone Challah Bread
Ready In: 2 hrs 50 mins
Yields: 16 loaves
Ingredients
- 2 tablespoons salt
- 2 1⁄2 kg flour
- 30 g dry yeast
- 1 1⁄2 cups oil
- 3⁄4 cup honey
- 3⁄4 cup blackstrap molasses
- 6 eggs
- 8 cups warm water (varies depending on flour)
Directions
- Make the light dough: put 1 Tbsp of salt at the bottom of the mixer bowl.
- Pour 1.25 kg of flour on top of it, then sprinkle 15 g of yeast (so the yeast and salt don't touch).
- Make a dip in the flour and fill it with 3/4 c oil, the honey, and 3 eggs.
- Start mixing slowly with the "K" blade of your mixer, while gradually adding water as necessary until everything is mixed in well and dough forms.
- Put mixer on med/med-high speed for at least 5 minutes.
- Oil a giant bowl and move the ready dough into it. Cover with a damp towel.
- Make the dark dough in the same manner, substituting the honey for blackstrap molasses this time.
- Put the dark dough in a separate bowl and knead both doughs after 30-60 minutes (if dough has risen properly it should have doubled), for at least 5 minutes each.
- This is the time to freeze part of the dough if you're not using it all. Otherwise, let it rise for another 30-60 minutes and then start rolling out parts so you can braid it.
- Bake on medium heat (180°C) for 30-40 minutes or until the white part is golden on top.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off