Happy-almost- Hanukkah! Here’s a kick-ass recipe to get the challah-day started… Anyone?
Ingredients:
– 3 1/2 c. white flour
– 1 c. wheat flour (optional — can use all white flour, but I like the density and heartiness that the wheat flour adds, though it is not traditional)
– 1 tsp. kosher salt
– 1 1/4 tsp. active dry yeast
– 1/4 c. canola or vegetable oil
– 2 eggs
– 3 Tbsp. wildflower raw honey
– 3/4 c. warm water
– 1 beaten egg yolk, plus 1 Tbsp. water for brushing
– 1-2 Tbsp. sesame or poppy seeds for sprinkling, if desired
Directions:
1. In a large bowl combine flour, salt, and yeast
2. Add oil, beaten eggs, and honey
3. Gradually mix in warm water until a soft dough forms. FYI — it will seem very dry and crumbly, but kneading will take care of that
4. Knead dough well on a lightly floured surface, for at least 5 minutes, until dough is smooth and elastic
5. Place dough back into bowl, cover with oiled cling film and leave somewhere warm to rise for 1 hour, or until doubled in size
6. Knead tough again on lightly floured surface. Divide into 3-6 equal pieces (number depends on you and how many pieces you are comfortable braiding — you can also always just coil your dough to form a simple spiral)
7. Roll pieces out into ropes
8. Braid pieces together, working from the outside in
9. Pinch ends together and gently fold under
10. Place loaf into a greased bread tin, cover with oiled cling film and leave somewhere warm to rise for 45 minutes, or until doubled in size
11. Preheat oven to 400F
12. Remove cling film and brush thoroughly with egg yolk, making sure entire loaf is well-coated.
13. Sprinkle with seeds, if using
14. Bake at 400F for 30 minutes, or until rich brown in color and loaf makes a hollow sound when tapped with fingertips. Do not over-bake your challah!
15. Allow to cool 5 minutes, and then carefully remove from tin to finish cooling. Enjoy!
theindiehomemaker 