Honey Challah Bread

• Vegetarian

• Refrigerated

  • 4 Egg

• Condiments

  • 1/2 cup Honey

• Baking & Spices

  • 4 1/2 cups Flour
  • 2 tsp Salt
  • 1/2 cup Sugar
  • 4 1/2 tsp Yeast

• Dairy

  • 1 stick Butter

• Liquids

  • 1 cup Water

Found on playzwithfood.com

Description

Ingredients

• 1 cup Warm Water
• 4 1/2 teaspoons Yeast
• 1/2 cup + 1 teaspoon Sugar
• 1/2 cup Honey
• 1 stick Butter, at room temperature
• 3 Eggs
• 2 teaspoons Salt
• 4 1/2-5 cups Flour
• 1 Egg, beaten

Directions

• In the bowl of a stand mixer fitted with the dough hook attachment, add the water. Sprinkle in the yeast and 1 teaspoon of sugar into the water and stir to combine. Allow the ingredients to sit for 5 minutes, until they are foamy. Add in the remaining 1/2 cup of sugar, honey, butter, 3 eggs, salt, and 4 1/2 cups of flour to the bowl. On the lowest speed, mix the ingredients together until incorporated, then increase the speed to medium and mix for 5 minutes, until the dough has become smooth and elastic. You may need to add more flour to be able to make a soft ball (I added about 1 1/2 additional cups). Turn the dough out onto a lightly floured surface and knead by hand about 5 times. Place the dough in a lightly oiled bowl and turn to coat all sides. Cover with a damp, clean towel and place in a warm, draft-free spot for 2 hours, until the dough has doubled in size. Gently punch down the dough and place it on a lightly floured surface. Divide the dough into 3 pieces. Using your hands, roll each piece into a 14-inch rope. Pinch the ends of the 3 ropes together and loosely braid, pinching together again at the end. Place the bread on a parchment paper lined cookie sheet, cover, and allow the dough to rest in a draft-free location until it has doubled in size, about 45 minutes. Brush the braided bread with the beaten egg and bake at 350°F for 30-35 minutes, until golden brown. Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.