Challah

Challah

Bread Flour                                           12-14 oz (plus more for kneading)
Active Dry Yeast                                   0.25 oz
Salt                                                       0.30 oz
Honey                                                   3 fl oz
Eggs, Large                                           2 ea. (plus one for egg wash)
Water, room temperature                      7 fl oz (plus 1 Tbsp for egg wash)
Unsalted butter                                      melted 2 oz
Sesame seeds                                        As Needed to Garnish



1- In a large mixing bowl, combine 12 oz of the flour, all of the yeast, and all of the salt.

2- In a second bowl, combine the 7 fl oz of the water, the honey, two of the eggs, and the butter.

3- Add the liquid ingredients to the dry and mix together using either a wooden spoon or your hand until a thick dough forms.

4- Turn the dough out onto a floured surface and knead. Add remain flour to the dough as necessary while kneading. Continue to knead until the dough is smooth and elastic.

5- Place the dough into a greased bowl and cover with either plastic wrap or a wet clothe.

6- Allow the dough to double in size (1-2 hours), and then punch it down.

7- Divide the dough into equal portions, and form into a braided loaf, turban loaf, or knot rolls.

8- Allow the dough to rise again until almost doubled in size (40 minutes to 1 hour).

9- Preheat oven to 350 degrees.

10- Combine the remaining Tbsp of water with the remaining egg and whisk thoroughly. Gently brush this mixture over the loaf (or rolls).

11- Top the loaf (or rolls) with sesame seeds, and place in the center rack of the oven.

Bake for approx 40 minutes, or until loaves sound hollow when gently thumped. Turn as needed for even brownin