Warm Honey Challah bread.  I admit I love all bread, but I have a special fondness for Challah bread.  With my goal for 2012 to cook more yeast products, I decided to venture into a scary domain.  The world of Challah.  So I got an old recipe from a card that is worn so yellow I can’t describe it and broke out my grandmother’s Honey Challah recipe. 

I admit I was half tempted half way through to throw out the dough because I didn’t think it had risen enough, but it did turn out perfect.  So – keep the faith on this one and try it – because if I can tackle bread, anyone can!

Honey Challah Bread Recipe

Ingredients:

1 cup warm water (about 100 – 110 degrees)

1 teaspoon sugar

2 teaspoons active dry yeast

4 cups all purpose flour (plus 1/2 cup – 1 cup for kneading)

2 whole large eggs

3 egg yolks

1/3 cup honey

1 tablespoon kosher salt

3 tablespoons olive oil

Directions:

Combine water and yeast in bowl.  Add the sugar and let set until activated, about 10 – 15 minutes.

Put 4 cups of flour into mixing bowl of mixer with dough hook installed.  In a separate bowl, mix honey, 1 egg, egg yolks, olive oil and salt.  Stir to mix.  Add to mixing bowl with flour and add yeast mixture.  Turn mixer on low and stir until combined into a ball. 

When dough is soft and doughlike, turn mixer to medium or 5 and add 1/2 cup of flour.  Let dough knead for 10 minutes (yes I said 10 minutes).  Set a timer and grab a drink during this time frame because the mixer noise is going to drive you insane.  When 10 minutes have elapsed.  Lightly flour your surface and knead the dough by hand for about 30 seconds to a minute or until the dough is smooth and feels like a baby’s bottom.

Grab a bowl, add some oil (just a little) into the bowl and grease the sides.  Set  your dough into the bowl and cover with a tea towel and let rise for an hour (it says it will double mine actually wasn’t quite doubled, but did rise).

At hour’s end, remove from bowl, knead for a minute, return to bowl, and let rise another hour.

Line a baking sheet with parchment (I used a silpat).  Form bread by dividing the dough into 3 equal sections.  Roll and stretch each piece to the length of your sheet pan (between 12 and 14 inches).  Arrange ropes side by side and start braiding the ropes.  When you come to the ends, tuck ends under and pinch.  Place on your sheet pan.

Cover and let rise for another hour or until doubled (this part actually did double).

Preheat oven to 375 degrees.  Beat egg with dash of water for egg wash and brush loaf.  Put on middle rack in oven for approximately 35 minutes until brown.

Delicious.  Perfect for a breakfast bread or making french toast.  Also delicious for Croque Monsieur (which will be tomorrow’s recipe).