Challah

• Vegetarian

• Refrigerated

  • 5 Egg

• Condiments

  • 1/2 cup Honey

• Baking & Spices

  • 7 cups King arthur bread flour plus additional flour
  • 1 Poppy seeds or sesame seeds
  • 1 1/2 tsp Salt
  • 1 tbsp Sugar
  • 2 tbsp Yeast, Instant dry

• Oils & Vinegars

  • 1 tbsp Oil

• Liquids

  • 1 1/2 cups Water

Found on theadventurebite.com

Description

Ingredients

• 1½ cups warm water
• ½ cup honey
• 1 tablespoon oil
• 4 eggs
• 1½ teaspoons salt
• 1 tablespoon sugar
• 2 tablespoons instant dry yeast
• 7 cups King Arthur bread flour plus additional flour (may take 8 or 9 cups of flour total)
• (If using whole wheat flour ½ whole wheat and ½ bread flour is preferable in flavor)
• -----------------------------------------
• 1 egg, beaten
• Poppy seeds or sesame seeds (optional)

Directions

• Preheat oven to 325
• Mix all ingredients above line together except flour.
• Add flour cup by cup until the dough comes together enough to start pulling aside from the bowl.
• Pour out onto a floured surface and knead, adding flour as you go to keep it smooth and not sticking to the table.
• Knead for about 10 minutes.
• Cover top of bread lightly with oil and cover. Allow to proof until dough has almost doubled, about 1½ hours.
• Punch down.
• Divide dough in half and then each half into 6 pieces for a total of 12 pieces. Try to make them as even as possible or weigh them to be equal.
• Roll the pieces out til they are about 1 inch in diameter.
• Pinch six braids together at the top and then braid. See Tammys Recipe Braiding Vide for tutorial.
• Gently transfer the braided challah to a greased cookie sheet and cover with a tea towel. Allow to rise again for about 30 minutes.
• Use a pastry brush to coat the loaves with beaten egg. Top with poppy or sesame seeds if desired.
• Bake for 25-30 minutes.
• *If using active dry yeast instead of instant yeast see Tammys Recipe for additional tips!