The Challah Project #4 – Honey Challah


I did not like this dough…but I loved this challah!

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The dough was so sticky, I ended up adding at least an extra cup into the mixer to make it even look like a real dough.

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But once it rose, it was almost normal.  I am assuming this was because of the amount of honey in the dough (3 Tbsp), but I am not sure.  But it rolled out into strands quite nicely and was easy to braid. I added the sesame seeds for some texture.

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We think this was our favorite challah so far.

Honey Challah

from Purewow.com

3½ cups bread flour (may need to add more)

2 tablespoons sugar

2 teaspoons instant yeast

1 teaspoon salt

¾ cup warm water

3 tablespoons honey (local)

⅓ cup canola oil

3 eggs (from Farmer Kim)

2 tablespoons milk

(I also added sesame seeds)

Directions

1. In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour with the sugar and yeast.

2. Add the salt, water, honey, oil and 2 eggs. Mix on low until the dough starts to come together, about 4 minutes. Then increase the speed to medium and continue to mix until the dough is smooth, 3 minutes more. (I ended up kneading it longer since I added more flour, it still never got “smooth”)

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3. Lightly grease a large bowl with nonstick spray, then transfer the dough to the bowl. Cover the bowl loosely with plastic wrap. Let the dough rise at room temperature until it has doubled in size, about 1 hour. (I put it in the fridge to rise overnight)

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4. Place the dough on a lightly floured surface and divide it into thirds. Roll each piece into a rope, about 12 inches long.

5. Place the ropes side by side on a baking sheet lined with parchment paper. Pinch the ropes together at the top. Take the piece on the left, lift it up and cross it over the center piece. Lift the right piece and cross it over the top piece. Repeat until the dough is fully braided. Then pinch the ends together and tuck them under.

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6. Cover the braided loaf loosely with plastic wrap. Let rise for 30 to 45 minutes. Meanwhile, preheat the oven to 375°.

7. In a small bowl, whisk the remaining egg with the milk. Brush the egg wash onto the entire loaf (and sprinkle with sesame seeds) just before baking.IMG_0123

8. Bake the loaf until it’s deeply golden brown and fully cooked through, 40 to 50 minutes. Cool before slicing and serving.

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Categories: Bread, Kosher, Recipe, Vegetarian | 1 Comment

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One thought on “The Challah Project #4 – Honey Challah

  1. chefceaser

    Reblogged this on Chef Ceaser.

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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