Ingredients: |
Ingredients: 4¼ cups all-purpose flour, plus more for dusting
1 tbsp instant yeast
2 tsp salt
¾ cup lukewarm water -- about 100-110º
¼ cup plus 2 tbsp vegetable oil
¼ cup plus 2 tbsp honey
3 large eggs, room temperature
1 egg yolk, room temperature
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Directions: |
Directions:In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt. Mix on low for 30 seconds to combine.
In a separate bowl, combine the water, oil, honey, 2 of the eggs, and the egg yolk. Add to the dry ingredients and knead on medium-low speed until you have a sticky dough that clings to the bottom of the bowl -- about 5-7 minutes.
Dust your hands with flour and scrape the dough onto a lightly floured work surface. Dust the top of the dough lightly with flour and knead briefly into a soft, smooth ball. Place in a lightly greased bowl, turning the dough so it is lightly oiled, and cover with plastic wrap. Allow to rise in a warm, draft-free spot until it's puffy and doubled in size -- about 2-3 hours.
Invert the dough onto a lightly floured surface and dust with flour. Cut the dough into 4 even pieces and then stretch and roll each piece into a rope about 20" long. Lay the ropes parallel to one another, and pinch them together at the top. Fan them out, working them back to their original length as they begin to retract.
Take the strand farthest to the right and weave it toward the left through the other strands, stretching the ropes out as you go so they don't retract too much. Continue weaving the strands, always starting with the strand on the far right and weaving it through the other strands. When the loaf is fully braided, tuck the ends under to give it a finished look.
Transfer the braided loaf to a parchment lined baking sheet, cover loosely with plastic wrap, and allow to rise in a warm, draft-free spot until about 1½ times its size -- about 1-2 hours.
Toward the end of the rise time preheat the oven to 350º
In a small bowl, beat the remaining egg and brush it generously over the risen dough. Place the baking sheet on top of a second baking sheet to prevent the bottom crust from browning too much. Bake for 25-35 minutes, until the crust is a rich brow color and the temperature is between 190-200º
Remove from the oven and place the bread on a rack to cool.
Leftovers can be tightly wrapped in tin foil and frozen or kept at room temperature in an airtight container for a few days. |
This recipe for Challah Bread is from