Honey Challah


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We blog about this recipe here.

Honey Challah

Our grandson Moss – of Japanese Cheesecake fame – recommended this recipe.  FYI – leftover challah makes great French Toast.  Just slice and let it dry a bit before the day you want to make it.  Adapted from AfterSchoolBakery.com

  • 1 1/4 c warm water, divided
  • 1 T sugar
  • 3 1/4 tsp dry yeast
  • 1/3 c canola oil or olive oil
  • 1/3 – 1/2 c honey (depends on level of sweetness you’re after)
  • 3 eggs
  • 1 T Diamond kosher salt
  • 5-6 c bread flour (all-purpose flour will work too)

For topping

  • 1 egg, beaten well with 1 tsp cold water
  • Poppy seeds or sesame seeds (optional – for sprinkling)

Add the yeast and sugar to 1/4 c of warm water; stir to dissolve and then let sit for a few minutes – or until the yeast bubbles.

In a medium bowl whisk the oil and honey together with the remaining 1 c water.  Add the eggs and beat well.

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl to make by hand), add 5 cups of the bread flour and the salt. Mix to distribute the salt.  Add the water/egg/honey/oil mixture and mix; then add the yeast mixture.

If using a mixer, let knead on medium low speed for about 10 minutes, adding about 1/2 cup more flour as necessary if the mixture looks really wet (or knead manually for 10 minutes). Once the dough mostly releases from the sides of the bowl, forming one mass, turn off the mixer. It should be a little tacky and very elastic. Err on the side of adding less flour; after the first rising, the stickiness will subside.

Take the dough out, place on a lightly floured surface. Clean the mixer bowl, then coat with a little oil. Return the dough to the bowl, and cover with greased aluminum foil. At this point you can place the bowl in the fridge to use the next day or let rise for 1-2 hours in a warm place.

Turn dough onto a clean work surface and divide into 6 equal pieces Roll and stretch each piece into a rope about 16 inches long. Arrange ropes side by side on the work surface. Starting at the far end, braid the ropes. When the braid is finished, tuck both ends under and pinch to seal. Place each loaf on a greased or parchment-lined baking sheet.

Let the loaves rise, covered, until almost doubled – between 1–2 hours.

Heat the oven to 375 degrees.

Brush the egg wash onto the loaves. Sprinkle with poppy or sesame seeds.

Put the loaves in the oven.  Bake for 35 minutes, turning the pans 180 degrees half way through.

Cool on a wire rack.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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