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Challah Bread

Ingredients:

  • 2 teaspoons (10ml) active dry or instant yeast
  • 1 cup (240ml) lukewarm water
  • 1/3 cup (80ml) honey
  • ¼ cup (60ml) milk
  • 4 ½ cups (1.08L) unbleached all-purpose flour
  • ½ cup (120ml) brown sugar
  • 1 ½ teaspoons (8ml) salt
  • 3 large eggs
  • 1 egg white
  • 3 tablespoons (45ml) vegetable oil
  • Vegetable oil, for oiling bowl
  • 1 egg, for egg wash
  • ½ teaspoon (3ml) water, for egg wash
  • Coarse salt, for topping

Method:

  1. Sprinkle yeast in a small bowl. Pour lukewarm water in bowl. Add honey and milk and sit to agitate. Set bowl aside until frothy.
  2. Put flour in the bowl of a stand mixer. Add brown sugar and salt and stir to combine. Make a well in the centre, add eggs and yolk. Pour oil into well. Whisk wet ingredients together.
  3. Pour in your yeast mixture and stir everything together until a dough forms.
  4. Use the dough hook attachment of the stand mixer to knead the dough on low until dough starts to look smooth. Add more flour if needed.
  5. Turn onto a floured work surface and knead.
  6. Oil a bowl and put dough inside. Cover with a tea towel and let side until doubled in size, about two hours.
  7. Punch the dough to get rid of any air bubbles.
  8. Turn the dough out onto a floured work surface and break it into three balls of equal size. Roll each ball into a thick rope.
  9. Braid into a long braid. Press together the strands of the braid at each end to secure.
  10. Transfer the braid to a baking sheet lined with parchment paper.
  11. Cover with a damp tea towel and let sit to rise again.
  12. Preheat oven to 350oF (180oC).
  13. Crack egg for egg wash into a small bowl. Add water and whisk together.
  14. Brush the bread with the egg wash.
  15. Top with a sprinkling of coarse salt.
  16. Bake in the oven for 30-35 minutes until nicely browned.