Challah Bread
Challah Bread - braided bread with a beautiful golden brown exterior and a supple interior. A perfect holiday or a spread of Easter. Rich, slightly sweet and easy to prepare too!
INGREDIENTS
- 4 large eggs
- 1 teaspoon salt
- 1 cup water (250 ml)
- 1 egg , for egg wash
- ¾ cup honey (255 grams)
- ½ cup unsalted butter (113 grams), melted
- 5-6 cups bread flour (600-720 grams), divided
- 1 envelope active dry yeast (2 ¼ teaspoons)
INSTRUCTIONS
First, melt the butter in a small saucepan over low heat. Add honey and water and heat to 120-130 ° F, or until very hot but not too hot to the touch.
Then, add 3 cups of flour, salt and yeast to the bowl of a stand mixer. Add the butter mixture and the eggs and mix until it forms a very moist paste.
With the mixer fitted with a medium speed dough hook, add 1/4 cup of flour at a time. You may not need the 6 cups of flour or you may need more. Use only enough dough to get a moist, sticky dough, but one that does not stick or come off on your hands when handling.
Knead the dough until it is smooth and elastic, a few more minutes.
Place the dough in a lightly greased bowl, cover and let rise in a warm place until it doubles, about 1 to 1 1/2 hours.
Cut the dough and divide it into 6 equal portions. On a clean, non-floured surface, roll each portion into rope-like pieces about 18 inches long. Work with 3 strings at a time to braid into two loaves, pinching and folding the ends under.
Place the dough on pans covered with parchment paper. Cover with plastic wrap and let rise until doubled again, about 45 minutes.
Whisk the egg and brush the breads. Bake at 350 ° F until the breads are golden and ring hollow when beaten, about 40 minutes. Let cool completely before slicing. Happy Cooking Time.
