Directions: |
Directions:In a large bowl, sprinkle yeast over barely warm water. 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 1/2 hours or until dough has doubled in bulk.
Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into sixths and roll into long snakes about 1 inch in diameter. Pinch the ends of the six snakes together firmly and braid. To braid, start with the most right snake, and take it over 2 snakes, under one snake, and over the remaining two so that it is all the way on the left. Continue this pattern of over two, under one, over two until you no longer have long enough snakes with which to braid. Then, pinch ends together and fold both ends of the braid under to hide where the snakes come together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
Preheat oven to 375 degrees F (190 degrees C).
Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing. |
This recipe for Challah Bread for Jesus Dinner is from