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Traditional Challah
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| 6-8 cups | flour |
| 2 cups | water |
| 1 tbs | salt |
| 2 1/2 tbs | yeast |
| 3 | eggs |
| 1/2 cup | honey |
| 1/4 cup | oil |
| egg for glaze | |
| poppy seeds and sesame seeds | |
| Proof yeast by adding to 1/4 cup of water and let sit for 5 min. To stand mixer add proofed yeast, rest of water, oil, honey, 3 eggs, and salt. Beat until smooth. Add 3 cups of flour and mix for 5 minutes until smooth. Add four one cup at a time until dough hook is needed (about 3 more cups). Scrape paddle down and replace with dough hook. Continue adding flour until dough becomes smooth and forms a ball. Kneed fof 10 minutes until sides of bowl are clean. Adding flour as needed, a cup at a time. Add a little oil a bowl and put dough in bowl to rise. Turn dough over to coat with oil. Cover and let rise for 1 hour. Divide and braid dough. Then cover for 1/2 hour more. Beat an egg and brush over both loaves. Bake for 35-40 min. at 350 on the center rack. Tap lightly. Loaves should sound hollow. | |
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