I absolutely love the sight and aroma of baking bread but I don't bake all that often. This recipe motivated me a lot and hence I have decided to bake bread more often. Stay tuned in for more bread recipes!
Yields 1 braided loaf
1 1/4 C - Warm Water (110 F/45 C)
1 1/2 Tsp - Active dry yeast
1/4 C - Honey
2 Tbsp - Oil
1 - Egg
1Tsp - Salt
4 C - Unbleached All-purpose flour plus additional flour for kneading
1 Egg for Egg wash
- In a large bowl, add yeast over warm water (110 F/45 C).
- Once this mixture becomes frothy, beat in honey, oil,1 egg, and salt.
- Add 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 cloth and let rise for 1 1/2 hours or until dough has doubled in size.
- Punch down the risen dough and turn out onto a floured surface.Knead for 5 mins adding flour as needed to keep dough from getting sticky.
- Divide the dough into 3 parts and roll into long cylindrical rolls. Pinch the ends of the 3 rolls together firmly and braid.
- Grease the baking tray and place braided dough on it.
- Cover with a damp towel and let rise about one hour.
- Preheat oven to 375F (190C).
- Beat the remaining egg and brush a generous amount over the bread.This gives the bread a shiny brown crust.
- Bake 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.
Notes and Tips
- Always store your yeast in the refrigerator
- Check the expiry date on the yeast package before you start baking.
- You can add 1 cup raisins or golden raisins to the dough just before shaping them.
- You an add Poppy seeds or Sesame seeds on the bread.
- If you want a sweeter Challah, you can increase the honey to 1/3 C. You can also add cinnamon sugar if desired.