Homemade Challah Bread
Submitted by BunnyR2 on 2 March 2007 - 1:49am.
I have two version of this recipe. This is the version that is best if you have an electric mixer and some time to let the dough rise.
- 3 pkg. yeast
- ¾ cup warm water
- Sprinkle of sugar
- 6 cups of flour
- ½ cup canola oil
- ½ cup sugar or honey
- 4 unbeaten eggs
- 1 Tablespoon of course salt
- ½ cup warm water
- Pam or additional oil
- yolk of one egg, beaten with ½ a shells worth of water
- sesame or poppy seeds
- mixer with dough hook
- measuring cups
- baking sheet
- Dissolve yeast in ¾ cup warm water. Sprinkle with a little sugar. Let stand until dissolved and bubbly.
- In mixer bowl add flour, oil, sugar or honey, 4 unbeaten eggs, and 1Tbs coarse salt. Add yeast mixture plus ½ c warm water.
- Mix until dough becomes smooth and elastic. (about 10 minutes) If your need to keep dough from being sticky add a little more flour.
- Set aside in a bowl that has been greased with Pam or oil; cover and leave in the unheated oven for about 20 minutes until it doubles in size.
- Remove the dough from the bowl and punch down.
- Divide into 3 sections (2 if you want very large loaves). Divide each section into 3 strands and braid them together. Tuck the ends under and place on oiled or Pam-sprayed baking pan.
- After you have the 3 loaves prepared, cover and let stand for about 20 minutes until it almost doubles again.
- Take the yolk of 1 egg and add enough water for one shell. Mix and brush on the loaves before baking. Then sprinkle with sesame or poppy seed.
- Bake in preheated oven at 350°F about 20 minutes until browned. You can tap the bottom to see if it sounds hollow to test for doneness.
- Let cool on a rack.
What you should know
This freezes very well if you freeze it the same day.