Directions: |
Directions:In a large bowl, whisk together the yeast and 1/4 cup of the flour, then whisk in 1/4 cup of warm water until smooth. Let the yeast slurry stand uncovered for 10-20 minutes or until it begins to ferment and puff up slightly.
In a large bowl mix eggs, oil, and honey mix well. Add the slurry to bowl and mix well. Stir in all but 1 cup of flour and gently mix. Let stand for 5 minutes. Add the salt. Mix well. When a shaggy ball of dough begins to form, continue to knead dough on a floured surface. Knead until smooth. About 5 minutes. If dough is too firm to easily knead, add a tablespoon or two of water. If the dough seems too wet, add flour by the tablespoon until it firms up. The dough should feel smooth and firm and knead easily.
Place the dough in a warmed well greased bowl, big enough for dough to double in size. Cover with plastic. Let the dough ferment until it has at least doubled in size. About 2 hours.
Divide and shape dough as desired. I do a 6 strand braid.
Cover the loaves well with plastic and let proof until tripled in size. About 1 1/2 hours - 3 hours.
Meanwhile, 30 minutes before baking, arrange the oven racks and preheat the oven to 350 º . Beat the remaining egg with a pinch of salt for glazing the bread.
When the loaf (or loaves) have tripled in size glaze and bake 30-35 minutes or until golden brown. The bread will have a hollow sound when tapped on the bottom when it is done. |
This recipe for Challah Il is from