Challah Recipe

Challah Recipe

Ingredients:

• 4 cup all purpose flour
• 1 tablespoon poppy seeds
• 3 egg
• 4 tablespoon vegetable oil
• 1/2 cup honey
• 1 tablespoon salt
• 2 1/2 cup boiling water
• 1 tablespoon dry yeast

Recipe :

• Step 1 Knead the dough for Challah bread and let it rest for

  Take a large bowl and put yeast in slightly warm water. Now whisk in the eggs, vegetable oil, honey, and salt. Start adding the flour 1 cup at a time beating constantly after each cup. Slowly start kneading the dough as it thickens. Add flour as needed and knead a stretchy and smooth dough. Make sure that it no longer remains sticky. Cover it with a clean and damp cloth. Let it sit and rise for 1½ hour. It should double up in volume.

• Step 2 Knead the dough again

  Again knead and punch the risen dough and transfer to a floured surface. Separate the total dough in half and knead each portion for 5 minutes. Make sure that dough doesn’t remain sticky and add flour as required.

• Step 3 Bread the dough and let it rise for an hour

  Separate each half into thirds and roll into long logs with 1 or 1 ½- inches diameter. Now, pinch the ends of the three logs together and start braiding. You can leave them as braids or give it a circular form by pinching together both ends. Put them in a greased baking tray, cover them again with a damp cloth and let rise for an hour.

• Step 4 Give the braided loaves an egg wash and bake the bread for 40 minutes

  Mix eggs with water and brush the mixture over the braided loaves. You can also sprinkle poppy seeds if you want. Preheat the oven to 375 degrees Fahrenheit. Bake for 40 minutes or until the crust turns a shiny golden brown. Do not slice the bread until it is properly cooled.

Tips :

• If you don’t need to keep your bread kosher, you can add butter in place of oil.

• To store it, you can wrap the cooled Challah in plastic wrap and keep it at room temperature for 5 days.