Our first daring bakers challenge! Yes, yes we are late yet again. We know what you’re thinking: we’re bad at deadlines. Yes, we know that today is the last day of the month and that we were suppose to post this on the 27th. We know, we know. Please don’t lecture us more. We apologize on our delay of daring kitchen posts, we had so many posts lined up that we couldn’t find time to squeeze in some more recipes. Thank you Ruth of The Crafts of Mommyhood for providing this months recipe! We have always wanted to make Challah, we just couldn’t set time aside just to make it and to our surprise, it was this months challenge! We figured, no more excuses!
Challah (Honey White)
(from Tammy’s Recipes)
Servings: 2 loaves
1 ½ cups (360 ml) warm water, separated
1 Tbsp. (15 ml) (15 gm/½ oz sugar
2 Tbsp. (2-2/3 packets) (30 ml) (18 gm) (2/3 oz) dry active yeast
½ cup (120 ml) honey
1 Tbsp. (15 ml) oil (light colored vegetable oil, or olive oil if you prefer)
4 large eggs
1 ½ tsp. 7½ ml) (9 gm) (1/3 oz) salt
5 cups (1200 ml) (700 gm/25 oz) all-purpose (plain) flour, plus more as needed (up to 8 or 9 cups total)
1 egg beaten with 1 tsp. water
2. To the yeast mixture add the remaining water, honey, oil, eggs, salt and 5 cups of flour. Knead until smooth, adding flour. Knead for 10 minutes.
3. Transfer dough to a clean, oiled bowl or add a bit more oil on top. Cover bowl with a towel. Leave to rise in a warm place until doubled, about 1 ½ hours.
4. Punch down the dough, divide it into two sections. Use one half to make each loaf (shaped or braided as desired).
5. Place loaves on parchment lined or greased baking sheets, cover with a towel, allow to rise 30 minutes.
6. Preheat oven to 325 degrees.
7. Brush tops loaves with egg wash. (Sprinkle with seeds or toppings here if wanted.)
8. Bake loaves 30-40 minutes until done.
9. Cool on wire racks.