Challah

READY IN: 2hrs 35mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, dissolve the yeast in the water and let stand for 5 minutes.
  • While yeast dissolves, set aside 3 tablespoons of the beaten egg to use for the crust for later.
  • Grease a cookie sheet with butter and sprinkle with sesame seeds. Set aside.
  • Into the yeast/water bowl, beat in with a wire whisk the honey, butter, remaining eggs, salt and 2 cups of flour, gradually removing whisk and using hands to mix.
  • Turn dough out onto floured surface and knead for 15-20 minutes until smooth, uniform and unsticky. Place kneaded dough into a buttered bowl, cover with a damp towel and let rise in a warm place until doubled in bulk.
  • Punch down risen dough and return it to floured surface. Knead 5 minutes and then divide into thirds.
  • Knead each third 5-10 minutes, gradually transforming it into a 1 1/2 inch diameter snake. Line the three snakes up and let them rest for 10 minutes.
  • Braid all three snakes, pressing in the ends and sealing them with water. Place braided dough onto prepared cookie sheet and let it rise again until doubled.
  • Brush top of dough braid with the reserved beaten egg and then sprinkle top with more sesame seeds or mixture of sesame, poppy and salt, if desired. Bake at 375°F for about 30-40 minutes.
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