Challah Loaf
- Yield: 1 loaf
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Ingredients
Challah- 2 1/4 tsp Dry yeast
- 1 tsp Sugar
- 1 cup Warm water
- 1 Egg
- 1/4 cup Honey
- 3 tbsp Oil
- 1 tsp Salt
- 4 1/2 cups Flour, more or less as needed
- 1 Egg
- 2 tbsp Honey
- 1 tbsp Vanilla
Instructions
- Stir yeast and sugar into 1/4 cup warm water, then let sit about until thick and frothy, about 15 minutes.
- Add the egg, honey, oil, salt, remaining water and 3 cups of the flour and mix until a loose batter forms. Slowly add in the rest of the flour until the dough is soft, but not sticky, you may not need it all, or you may need a little more. Once the dough is the right consistency, knead it for a couple of minutes by hand or with a mixer.
- Cover the dough and place in a warm place to rise for about 1-1 1/2 hours. Dough should double in size.
- Once the dough has doubled in size, punch it down and let it rest for 10 minutes.
- Cut dough into three equal pieces and roll each into a long rope. Pinch the ends together and braid the three ropes together. Tuck both ends under the loaf. Place on a lightly greased pan and let rise for 30-40 minutes.
- Preheat oven to 375F.
- Beat together the egg wash ingredients and gently brush over the loaf.
- Bake for 35-45 minutes, until it is golden on top, and firm on the bottom.
Notes
Recipe adapted from Chabad.org