Challah
Ingredients
The dough
-
½
cup
warm water
-
2
tablespoons
honey
-
1
package
active dry yeast (2 ¼ teaspoons)
-
3½
cups
bread flour
-
1
teaspoon
salt
-
6
tablespoons
olive oil
-
5
large
egg yolks
The wash and toppings
-
1
egg
for egg wash
-
1
tablespoon
water (for egg wash)
-
2
tablespoons
sesame seeds or poppy seeds
Instructions
- Combine warm water, yeast, and honey in a large measuring cup and let it bloom for 5 minutes.
- In a stand mixer bowl, mix flour, salt, olive oil, and egg yolks. Gradually add the yeast mixture while mixing.
- Knead the dough until it forms a ball and pulls away from the sides, about 2-4 minutes.
- Shape the dough into a ball and let it rise in a warm place until doubled in size, about 1-1½ hours.
- Punch down the dough, cut it into 3 equal pieces, and roll each into an 18-inch log.
- Braid the logs together, pinching the ends to seal them.
- Place the braided loaf on a baking sheet, cover, and let it proof until doubled, about 30 minutes.
- Preheat the oven to 350°F and brush the loaf with egg wash, then sprinkle with seeds.
- Bake for 25-30 minutes until golden brown and hollow-sounding when tapped.
- Cool completely on the baking sheet before serving.
Nutrition Facts (estimated)
Servings
12
Calories
235
Total fat
9g
Total carbohydrates
31g
Total protein
7g
Sodium
255mg
Cholesterol
106mg
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