Braided Honey Challah
Ingredients
- 4.5 cups all-purpose flour plus more for dusting
- 2.25 tsp active dry yeast
- 1/3 cup honey plus 1 tbsp for egg wash
- 1 cup warm water 110°F
- 3 large eggs plus 1 for egg wash
- 1/3 cup vegetable oil
- 1.5 tsp salt
- sesame or poppy seeds for sprinkling (optional)
Instructions
- Stir the yeast and a pinch of the honey into the warm water; let sit 5 minutes until foamy.
- Whisk together 3 eggs, the oil and remaining honey in a large bowl, then stir in the yeast mixture.
- Add the flour and salt, mixing until a shaggy dough forms.
- Turn out onto a floured surface and knead 8 to 10 minutes until smooth and elastic, springing back when poked.
- Place in an oiled bowl, cover, and let rise in a warm spot 1.5 hours, until doubled.
- Punch down and divide into 3 (or 6, for a fuller braid) equal pieces.
- Roll each piece into a rope about 16 inches long, tapering slightly at the ends.
- Pinch the ropes together at one end and braid them loosely, tucking both ends under when finished.
- Transfer to a parchment-lined baking sheet, cover loosely, and let rise again 45 minutes until puffy.
- Whisk the remaining egg with 1 tablespoon of water and brush it all over the loaf; sprinkle with seeds if using.
- Bake at 350°F for 28 to 32 minutes, until deeply golden and the loaf sounds hollow when tapped on the bottom.
- Cool on a wire rack at least 30 minutes before slicing, so the crumb finishes setting.
Good to Know
The baked loaf freezes well wrapped tightly for up to a month; thaw at room temperature and warm briefly before serving.