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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Challah Recipe

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This recipe for Challah is from A Cookbook for My Girls: The recipes you grew up with, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T yeast
1/2 cup sugar
1 1/2 cups warm water
1 tsp kosher salt (I use morton brand-if using Diamond, use 2 tsp)
4 eggs
1/2 cup honey
1/2 cup vegetable oil
6-9 cups all purpose flour
Directions:
Directions:
Combine sugar, yeast, and water in a bowl and let sit until foamy.

Add honey, oil, 3 eggs, and salt.

Add 3-4 cups of flour and mix thoroughly. Keep adding flour until dough does not stick to hands. Knead for 5-10 minutes until it bounces back when poked with finger (and is soft like a baby's butt).

Cover bowl with damp towel and let rise until doubled in size. This takes at least an hour. May take more depending on the temperature of the ingredients and the room. You can heat the oven to 150º, turn it off and place the bowl in the oven. This will speed up the process.

Cut risen dough into two equal pieces and then braid to desired shape.

Let rise for another 30 minutes.

Brush with a beaten egg.

Bake at 350º for 30-45 minutes (depending on size of loaf). It will sound hollow when you thump the bottom of it when it is done)
Number Of Servings:
Number Of Servings:
Two large or three small loaves
Preparation Time:
Preparation Time:
2-3 hours

 

 

 

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