CHALLAH BREAD

   

        

(I bake both loaves at the same time just adjust your oven racks to accommodate both above are photos of my favorite pans, pizza cutter, bowl & finished loaf)

 INGREDIENTS:

2 1/2 cups warm wate

 (110 degrees F /45 degrees C)

1 tablespoon active dry yeast 1/2 cup honey (organic)

4 tablespoons vegetable oil

3 eggs (reserve one egg for wash before baking)

1 tablespoon salt

8 cups unbleached all-purpose organic flour

DIRECTIONS:

Ø In a large bow  (I use a large aluminum bowl) sprinkle yeast over barely w arm water. Beat in honey, oil, 2 eggs, and salt. Add the f flour one cup at a time, beating after each addition, graduating to kneading w with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding  flour as needed. Cover w with a warm damp clean cloth and let rise f or 1 1/2 hours or until dough has doubled in bulk.

Ø Punch down the risen dough and turn out onto f floured board. Divide in half and knead each half f or five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds (I use my large pizza cutter) 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. Either leave as braid or  form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. (The braids do not need to be precise, do not worry if they are not perfect they will work just fine.) Grease two baking trays and place f inished braid or round on each. Cover with towel and let rise about one hour.

Ø Preheat oven to 375 degrees F (190 degrees C).

Ø Beat the remaining egg and brush a generous amount over each braid.

Ø Bake at 375 degrees F (190 degrees C) f or about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack f or at least one hour before slicing.

Ø I like this plain, you might be tempted to add seeds or other ingredients…I advise against it. This is luscious bread plain.

This recipe makes 2 large loaves- I cut each loaf in half and freeze some of them for later.  They freeze really well and taste fresh when thawed  To freeze, I wrap in plastic wrap, then put in freezer zip lock bag this stops freezer burn.