Two-Tone Challah Bread

READY IN: 2hrs 50mins
YIELD: 16 loaves




  • 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.