Ingredients: |
Ingredients: 2 ¾ T. oil
1 T. + 2 tsp. honey (I prefer buckwheat or wild flower honey)
1 egg
less than 1 cup warm water (essentially, fill your measuring cup between ¾ and 1 cup)
1 T. + 1 tsp. sugar
1 tsp. salt
3 cups bread flour
2 ¼ tsp. active dry yeast (preferably for bread machines; alternatively, use 1 envelope of active dry yeast)
egg wash (1 egg mixed with 1 T. water)
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Directions: |
Directions:In the bowl of a stand mixer add oil, honey, egg and warm water. Then add sugar, salt and 2 cups of bread flour, followed by yeast and then remaining cup of bread flour. Using the paddle attachment, mix to combine these ingredients on low to medium setting. Switch to dough hook and mix on high setting for about 10 minutes. (You really want the gluten to get all nice and chewy!) Roll dough in ball, place dough ball in a large bowl (I generally use the bowl of the mixer), cover with plastic wrap and let sit for four to six hours. Remove your inflated dough and place on silpat (non-stick baking mat) or parchment paper. For braided Challah, divide dough into three equal pieces. Roll between your hands or on the surface into long snakes and then braid, pinching the top and bottom. Spray one side of plastic wrap with nonstick cooking spray and cover braided dough for one hour. Meanwhile, heat oven to 400. When an hour has elapsed, brush the inflated braid with egg wash. Bake Challah for 10 minutes or until it has a nice golden hue. Cover with aluminum foil and bake for another 11 minutes (or so total time elapsed is 21 minutes, adjusting the time if you let the Challah go longer without the foil), and then remove from oven. Slice (or rip a piece) and serve. |
This recipe for Challah – Bibi's Fabulous Recipe is from