Mix the warm water and 1 tablespoon of the sugar in a bowl.
Sprinkle in the yeast and let stand until the mixture looks foamy,
about 5 minutes.
Add the room temperature water, remaining 1/2 cup sugar, honey,
oil, eggs, salt, and vanilla. Mix on low speed. Gradually add
enough flour to make a dough that pulls away from the sides of
the bowl (the dough should feel somewhat tacky, so don’t add too
much flour). Knead until the dough is smooth and supple and
comes together in a big ball.
Lightly oil a large bowl. Gather the dough into a ball, place in the
bowl, and turn to coat on all sides with the oil. Cover tightly with
plastic wrap. Place a dishtowel on top. Let stand in a warm place
until doubled in volume, about 1 1/2 hours.
Turn out the dough onto an unfloured work surface. Knead briefly
to expel the air. Break dough into 6 portions. Working with one
piece of dough at a time, roll the dough 15-inch long ropes. As
the ropes are formed, place them on an unfloured surface and
cover loosely with plastic wrap.
Line up 3 ropes and braid from the middle out on either side.
Pinch the ends together. Repeat with the rest of dough.
Sprinkle 2 large baking sheets with cornmeal. Place 1 loaf on each
sheet. Cover loosely with plastic wrap and let stand until almost
doubled in volume, about 1 hour.
Position the racks in the bottom third and center of the over and
preheat the oven to 350. Brush the top of each loaf with egg
glaze, and sprinkle with seeds. Bake, switching the position of the
sheets from top to bottom halfway through baking, until the loaves
are golden brown and sound hollow when tapped on the bottom
with your knuckles, about 35 min, Cool at least 30 min on wire
racks before slicing.
Originally Submitted
1/15/2013
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