Anita’s Challah Bread
Ingredients
3 1/2 – 4 cups Organic Bread Flour
2 1/2 teaspoon active dry yeast
3/4 cup hot water (90 grades Fahrenheit)
2 tablespoon Honey
1/2 cup Unsalted butter, melted
1/2 cup warm water
4 Eggs
1/2 teaspoon salt
Topping
1 egg beaten with 1 tablespoon milk
Poppy, Sesame seeds or Flaked sea salt
Preparation
- Dissolve yeast in the hot water and stir in honey. Let it sit until yeast is foamy.
- Use a mixer fitted with a dough hook and incorporate into the bowl warm water, melted butter, eggs, salt and 1 cup of the flour. Add in the dissolved yeast and mix until smooth.
- Incorporate rest of the flour. Continue mixing for about 4 to 5 minutes until dough becomes elastic.
- Place dough in a lightly greased bowl, cover with plastic wrap until doubled in size fro about 2 hours.
- Line a baking sheet with parchment paper. Punch down dough and divide into three long logs braided, pinching them first at one end and then the other end, or divide dough into 6 equal portions approximately 6 ounces each. A turban-shaped loaf is shown also below.
- Transfer the braided loaf into the sheet pan and let it rise for about 30 to 45 minutes. Meanwhile, preheat oven to 350 grades Fahrenheit.
- Brush the loaves with egg wash and sprinkle with flaky sea salt. Proof again for about 30 to 45 minutes until double in size.
- Bake at 350 until golden brown for about 35 to 40 minutes. Enjoy!
