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Instructions |
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Mix yeast with warm water and honey. Let it sit 5 minutes until
the yeast is dissolved. Add oil, 2 whole eggs and one egg yolk,
whisking until mixed in. Reserve one egg white for glazing the
bread.
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Put bread blade in food processor. Put 2 cups of flour in
processor bowl, then turn on and pour in the liquid ingredients. Process for 1- minutes then
let it rest for five minutes to let gluten develop.
With processor running add salt and remaining 2 cups of flour, 1/2 cup
at a time. Knead in food processor for five minutes. Alternatively you can mix ingredients in a
bowl and then knead for 10 minutes on a flat floured surface if you don't have a food
processor.
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Remove dough ball from the food processor. It will be soft and
slightly sticky. Lightly flour a large flat surface and knead the
dough by hand for another couple of minutes, until the dough
is smooth and elastic. Put into a large oiled bowl and cover
with a cloth or wax paper. Set in a warm place to rise until
doubled in size, about an hour. Punch down and let rise again,
about 45 minutes. Second rise can be skipped if you wish.
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Remove dough and divide into 3 or 6 balls of even size. Shape
each ball into a 12 inch rope. Pinch the ends of the ropes
together and braid into a loaf. Look online for 6 strand challah braiding instructions.
Tuck ends under and place on
an oiled baking sheet. Beat the reserved egg white with a
teaspoon of water until frothy and brush the braided bread with
it. Sprinkle the top with seeds. Let rise in a warm place for 1/2
hour. Bake at 400 degree for 30 to 35 minutes, until crust is
browned, to an internal temperature of 195 degrees. Remove loaf onto a wire rack to cool.
Shabbat Shalom!
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Suggestions |
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Add 3/4 cup chopped golden raisins when you add the salt if you like a sweeter challah. Makes great french toast the next morning!
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Originally Submitted
1/31/2015
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