So glad we were out of store bought bread this morning….I love Challah fresh from the oven!
- 1 1/4 cups warm water (110 degrees F/45 degrees C)
- 1 packet active dry yeast
- 1/2 cup honey
- 2 tablespoons vegetable oil
- 3 eggs
- 1/2 tablespoon salt
- 4 cups unbleached all-purpose flour (Plus – my last loaf took 5-6 cups)
1. In a large bowl, sprinkle yeast over barely warm water….let the yeast rest for 10 minutes. Beat in honey, oil, 2 eggs , and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 to 1 1/2 hours or until dough has doubled in bulk.
2. Punch down the risen dough and turn out onto floured board. Divide into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease baking tray and place finished braid or round on each. Cover with towel and let rise about one hour.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
5. Bake at 375 degrees F (190 degrees C) for about 40 minutes, watch closely it may not take this much time. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.