Sweet Holiday Challah
Anissa Taylor
I cut this recipe out of a newspaper years ago - can't remember which one. In good years when I have my act together I bake a few batches of this at Christmastime to share with neighbors.
Makes 3 large or 4 to 5 small loaves
2 packages active dry yeast (4 1/2 teaspoons)
2 cups warm water (110 to 115 degrees)
1/2 cup honey
2 eggs
4 egg yolks (save some of the whites for egg wash)
1/2 cup vegetable oil
1 Tbsp. salt
About 9 cups bread flour
1 Tbsp. water
In a large bowl, dissolve yeast in the warm water, then add honey. Let stand until mixture foams, about 5 minutes.
Mix whole eggs and egg yolks, oil, and salt into yeast. Add about two-thirds of the flour. Mix well. Add more flour as necessary (you will likely need between 8 and 9 1/2 cups). Dough should come together in a ball without sticking to the bowl. It should feel soft but not sticky. Knead about 10 minutes. (You can mix and knead by hand or in a stand mixer.)
Place dough in a lightly greased bowl and cover with plastic wrap. Allow to rise in a warm spot until double, about 2 hours.
Punch down. Shape (braid) into loaves, cover and let rise on baking sheet (greased or lined with parchment paper) until almost double in bulk, about 1 to 1 1/2 hours.
About 30 minutes before baking, preheat oven to 350 degrees.
Mix some of the reserved egg whites with 1 tablespoon water and brush loaves with mixture. Bake 35-40 minutes for small loaves, 45-50 minutes for large (until internal bread temperature is 185 to 200 degrees or bread is well-browned).
Note: I do simple braids with just 3 strands. Instructions for all sorts of wonderful, sometimes intricate braids, can be found online.
I cut this recipe out of a newspaper years ago - can't remember which one. In good years when I have my act together I bake a few batches of this at Christmastime to share with neighbors.
Makes 3 large or 4 to 5 small loaves
2 packages active dry yeast (4 1/2 teaspoons)
2 cups warm water (110 to 115 degrees)
1/2 cup honey
2 eggs
4 egg yolks (save some of the whites for egg wash)
1/2 cup vegetable oil
1 Tbsp. salt
About 9 cups bread flour
1 Tbsp. water
In a large bowl, dissolve yeast in the warm water, then add honey. Let stand until mixture foams, about 5 minutes.
Mix whole eggs and egg yolks, oil, and salt into yeast. Add about two-thirds of the flour. Mix well. Add more flour as necessary (you will likely need between 8 and 9 1/2 cups). Dough should come together in a ball without sticking to the bowl. It should feel soft but not sticky. Knead about 10 minutes. (You can mix and knead by hand or in a stand mixer.)
Place dough in a lightly greased bowl and cover with plastic wrap. Allow to rise in a warm spot until double, about 2 hours.
Punch down. Shape (braid) into loaves, cover and let rise on baking sheet (greased or lined with parchment paper) until almost double in bulk, about 1 to 1 1/2 hours.
About 30 minutes before baking, preheat oven to 350 degrees.
Mix some of the reserved egg whites with 1 tablespoon water and brush loaves with mixture. Bake 35-40 minutes for small loaves, 45-50 minutes for large (until internal bread temperature is 185 to 200 degrees or bread is well-browned).
Note: I do simple braids with just 3 strands. Instructions for all sorts of wonderful, sometimes intricate braids, can be found online.
Comments
Post a Comment