Challah Bread

Challah Bread

For all of those who are celebrating….Happy Hanukkah! I wanted to share with you all a fabulous recipe for Challah Bread you can serve during this celebration.
Challah Bread
3/4 Cup lukewarm water
2 teaspoons Dry Active Yeast~ I use Red Star
2 Tablespoons  Honey
2 Eggs, beaten
1/4 teaspoon Kosher Salt
3 1/2 – 3 3/4 Cups All Purpose Flour
6 Tablespoons Vegetable Oil

In your mixing bowl combine water, honey along with the yeast. Let yeast proof about 10 minutes. Then add in 1 1/4 Cup flour, eggs and salt. Mix slowly to incorporate all the ingredients together. Add in remaining flour small amounts at a time, until dough starts to pull away from the side of the bowl. Place dough onto a clean surface.  This is where the “work” comes into this recipe. You are going to knead 1 Tablespoon at a time into the bread dough. Do not add all the oil in at once, you will have to knead it into the dough until it is totally incorporated before adding more. (This will take about 30 minutes of hand kneading) Trust me when I tell you can NOT rush this step by doing it in the mixer. It WONT WORK! (Dont ask me how I know! ) When all the oil is kneaded in, place dough into a lightly greased bowl with a lid. I use my largest Tupperware bowl. You are going to let this rise until it doubles in size. Then punch down the dough, cover and let rise again. After the second rise, divide dough into 2 balls. Then divide each of those into 3 balls. Roll the (3) balls out into a long rope. Now you will connect all three strands at one end by pinching them tightly together. Then braid them together. (like you would with hair) Pinching the ends together and tucking them under. Place onto a parchment lined baking sheet. Cover lightly with a flour sack  or light weight towel, and let rise again. This third rising will go quickly. So start preheating your oven to 375 degree’s. Once bread has risen, if you desire you can lightly brush it with an egg wash to help obtain the golden brown color. Bake for 35-40 minutes. Let cool completely before cutting. We like to save one loaf to make my Challah French Toast Casserole with. Keep your eye’s open for my recipe coming this week! ~ Happy Baking, Lark

 

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