Honey Challah

Ingredients

Makes 2 Loaves

14g active dry yeast
1/2 teaspoon sugar
1 + 1/2 cups warm water (110° to 115°), divided
5 large eggs
2/3 cup honey (plus 1 teaspoon honey), divided
1/2 cup sunflower oil
2 teaspoons salt
6 to 7 cups bread flour
1 cup boiling water
1 tablespoon water
1 tablespoon sesame seeds

Method

1 Dissolve the yeast and sugar in 1 cup of warm water

2 Separate two eggs; refrigerate two egg whites. Place remaining egg yolks and eggs in a large bowl

3  Add 2/3 cup honey, oil, salt, yeast mixture, 3 cups flour and 1/2 cup warm water.  In KitchenAid with dough hook put on medium speed for 3 minutes.  Stir in enough remaining flour to form a soft dough (dough will be sticky)

4 Put on to low speed for 6 minutes then turn up to medium speed for further 3 minutes.  Place in a greased bowl and cover with greased cling fim. Leave to rise in a warm place until almost doubled, about 1-1/2 hours.

5 Punch down the dough. Turn onto a lightly floured surface. Divide dough in half. Divide one portion into six pieces. Roll each into a 16-in. rope. Place ropes parallel (lengthways) on a lightly floured surface.  Pinch the ropes together at the top and tuck neatly underneath.

6 To braid, take the rope on the right and carry it over the two ropes beside it, then slip it under the middle rope and carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now on the far left side, straighten up. Repeat these steps until you reach the end. As the braid moves to the left, you can pick up the loaf and re-center it on your bunker (worktop) as needed. Pinch ends to seal and tuck underneath. For a fuller loaf, using your hands, push the ends of the loaf closer together. Repeat process with remaining dough. Place on baking stone or tray. Cover with kitchen towel; let rise in a warm place until almost doubled, about 30 - 50 minutes.

5 Preheat oven to 175°. In a small bowl, whisk remaining egg whites, honey and water; brush over loaves. Sprinkle with sesame seeds. Bake 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from stone to a wire rack to cool.

Notes:

You can use flaked almonds or crystalised sugar instead of sesame seeds

After having my dehydrator for around 3 years I discovered I can use it to prove bread, setting the temp between 87 and 93 degrees!


Tags: Bread SweetBread

Added by: Karen S

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