Ingredients
- 1/3 c honey
- 1&1/4 c water
- 2&1/4 tsp active, dry yeast
- 1&1/2 tsp salt
- 2/3 c olive oil
- 2 eggs
- 5 c unbleached flour, plus more if needed
- 2 Tbl olive oil
- 1 egg white
- 1 Tbl sugar
Directions
- Dissolve honey in the water in a large mixing bowl & stir in yeast. Set the mixture aside until the yeast forms a creamy layer on top, about 15 minutes.
- Stir in the salt, 2/3 c olive oil, & beaten eggs.
- Add the flour 1 c at a time until the dough is slightly tacky, not sticky wet.
- Turn it out onto a floured surface, & knead until smooth and elastic, about 10 minutes.
- Lightly oil a bowl, place the dough in the bowl, turn the dough over a few times, then let rise until doubled in a warm, draft-free place, about 90 minutes.
- Separate the dough into three or six equal pieces, depending on the type of braid you’d like to do. Roll each piece of dough into a long rope roughly 1-inch thick and 16 inches long.
- Gather the ropes and squeeze them together at the very top and braid dough (3 or 6 braid)
- Line a baking sheet with parchment and lift the loaf on top. Sprinkle the loaf with a little flour and drape it with a clean dishcloth. Place the pan somewhere warm and away from drafts and it rise until puffed and pillowy, about an hour.
- About 20 minutes before baking, heat the oven to 350°F. When ready to bake, whisk the reserved egg white with a tablespoon of water and brush it all over the challah. Be sure to get in the cracks and down the sides of the loaf.
- bake for 30 to 35 minutes, rotating the pan halfway through cooking. The challah is done when it is deeply browned
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