Challah I
Ingredients
1 1/4cups warm water (110 degrees F/45 degrees C)
1 packet active dry yeast (1.69 tsp instant yeast or 1 and 1/2 and a scant 1/4)
1/2 cup honey
2 tablespoons vegetable oil
1 whole egg
3 egg yolks
1/2 tablespoon salt
4 cups unbleached all-purpose flour
1 tbs honey
1/2 tablespoon poppy seeds (optional)
Directions
In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, egg yolks, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 hour 20 minutes or until dough has doubled in bulk.
Punch down the risen dough and turn out onto floured board. Knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. https://vimeo.com/33051665
Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
Preheat oven to 375 degrees F (190 degrees C).
Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
Bake at 375 degrees F (190 degrees C) for 20 minutes, then cover with a foil tent. Continue baking for 5-10 minutes more to an internal temperature of ~205 F. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.
Notes
have made this before, but just yesterday figured out how to make it perfect. I halved the recipe and and altered it as follows: (1) I used an entire packet of rapid rise yeast instead of 1 1/2 tsp [this means you have to reduce proof time by about a half], (2) I used 1/2 cup of honey instead of 1/4 cup [Mmm!], (3) I used one whole egg plus three yokes [this gives it a much more challah-like taste], (4) I added about a tablespoon of honey to the eggwash, and (5) I reduced baking time by about 6 or 7 minutes, making sure to cover the challah with foil after about the first 20 minutes, to prevent too much browning. This came out magnificently and I suggest these alterations to anyone who likes a slightly sweeter and eggier challah!
Nutrition
Per Serving: 165 calories; 2.8 g fat; 30.3 g carbohydrates; 4.3 g protein; 19 mg cholesterol; 241 mg sodium. Full nutrition