Challah Bread
A delicious tender yellow eggy Challah bread recipe made with farm fresh eggs and local raw honey, adapted from Joan Nathan’s Chosen Challah recipe.
Servings Prep Time
2loaves 15minutes
Cook Time Passive Time
25 – 30minutes 1.5 – 2hours
Servings Prep Time
2loaves 15minutes
Cook Time Passive Time
25 – 30minutes 1.5 – 2hours
Ingredients
Instructions
  1. Combine water, honey and yeast in the bowl of a large stand mixer.
  2. Using the paddle, mix in the three eggs and oil.
  3. Switching to the dough hook, add the flour and salt, mixing until dough has pulled together into a nice soft ball.
  4. Remove dough from the bowl and knead on a floured surface for a couple more minutes, forming a smooth ball. Lightly coat a large bowl with oil and put the dough in to rise, covered, until doubled, approximately one hour.
  5. Punch dough down and lightly knead into a smooth ball again. Using a knife, cut dough in half, then cut each half into six even pieces. On a lightly floured surface, roll each piece into a 12-inch rope.
  6. Line the ropes up together and pinch one end together. Braid the ropes, weaving over and under, until the whole loaf is braided together. Pinch the ends together and then tuck under for a long loaf or twist for a round loaf. Repeat with six remaining ropes for a second loaf.
  7. Place the loaves on a large parchment paper covered baking sheet. Gently brush the tops with the egg yolk. Sprinkle with seeds if desired.
  8. Allow loaved to rise for around 30 minutes. Preheat oven to 350 F about 15 minutes before rising is done. Bake loaves for 25 to 30 minutes or until loaf rings hollow when gently tapped on top.
  9. Allow loaf to cool completely before cutting.
Recipe Notes

Recipe adapted from Joan Nathan’s Chosen Challah recipe on Food 52.

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