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I would say that I am curious, vivacious, gregarious, sometimes funny, intelligent, easy going, very passionate about the things I love, caring, thoughtful, and kind. Maybe that is a little over the top, but I think you can count on me to be very honest. LOL

Thursday, November 29, 2012


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.

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