Big Daddy bakes this slightly-sweet challah for Shabbos Dinner, but it is wonderful anytime!
Category
Breads
Time
3 hours, 10 minutes
Ingredients:
1 cup water at 110 F
5 cups bread flour
3 teaspoons yeast
1/2 cup honey
1/2 cup softened unsalted butter or parve margarine
3 eggs at room temperature, divided
1/2 teaspoon salt
1/2 cup sugar
Needed:
Stand Mixer
Bowls
Sheet Pan
Measuring Cups
Instructions
Pour honey, yeast and warm water into a small bowl and whisk to combine. Allow this mixture to sit until you see activity from the yeast, about 10-15 minutes.
In a Stand Mixer bowl, add the yeast mixture, 2 eggs, salt, margarine, sugar, and 3 cups of flour. Allow to mix and then slowly add in the rest of the flour. You may not need all of the flour.
Knead for 8-10 minutes, or until elastic.
Place in an oiled bowl and cover. Allow to rise until doubled in bulk, about 60-90 minutes.
Punch down dough and divide into two parts. Roll dough into strands and braid. (see video).
Place braided loaves on a parchment lined baking tray. Allow to rise for 60-90 minutes.
Preheat oven to 350 F.
Beat remaining egg and brush the challahs with the egg.
Bake at 350 F for 30-35 minutes, or until the internal temp is 190 F.
