Challah Bread

Last Sunday, I made bread for our communion service at church.  You can see the picture from my friend Ashlee {here}.

challah bread

Next time, though, I’m making this!  Challah bread.  Yummy yummy goodness right there, folks!

And it was actually easier than I expected!  Here’s the recipe I used:

Challah Bread

What you’ll need:

2.5 cups barely warm water

1 tbsp active dry yeast

1/2 cup honey

4 tbsp vegetable or olive oil

3 eggs

1 tbsp salt

8 cups all-purpose flour

How to do it:

Sprinkle yeast over warm water.  Let sit for about 10 minutes or until yeast is bubbly.  Stir in honey, oil, 2 eggs, and salt.  Add flour one cup at a time, beating after each addition.  Around cup 7 you may have to knead dough with your hands to incorporate the flour.

Turn dough out onto a floured surface and knead by hand until smooth and no longer sticky, add flour as needed.  {How will you know when it’s “no longer sticky”?  Trust me.  Get your hands dirty, and you’ll know.}

Cover loosely with a cloth and let the dough rise in a warm spot for 1.5 hours or until it’s doubled.

Punch down the dough and divide in half.  Again on a floured surface, knead each half for about 5 minutes.  Divide each half into thirds and roll into long snakes.  On a baking sheet, pinch the ends together and braid the snakes together.

Beat the remaining egg and brush each braid generously.  You can add poppy seeds or raisins at this point if you wanted.

Bake at 375* F for about 40 minutes.  The best way to tell if it’s done is to listen for a hollow sound when you thump on the bottom of the loaf.  Let it cool completely before slicing.

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