Honey Challah
Whether for Rosh Hashanah, the Jewish New Year, or the dinner before Yom Kippur, the Day of Atonement when Jews fast, a beautiful honey challah is one of the treats of the holiday season. Pure honey sets this recipe apart, ensuring a moist texture and beautiful golden brown color. It’s simply splendid for French toast or for brunch anytime: If you’re invited as a guest, make everyone happy and bring a loaf or two.
This recipe yields two loaves.
Find more recipes on TheNibble.com.
Whether for Rosh Hashanah, the Jewish New Year, or the dinner before Yom Kippur, the Day of Atonement when Jews fast, a beautiful honey challah is one of the treats of the holiday season. Pure honey sets this recipe apart, ensuring a moist texture and beautiful golden brown color. It’s simply splendid for French toast or for brunch anytime: If you’re invited as a guest, make everyone happy and bring a loaf or two. This recipe yields two loaves. Find more recipes on TheNibble.com.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
unbleached all-purpose flour
|
|
| 4 | cups |
whole-wheat flour
|
|
| ½ | ounce |
yeast, active dry
(rapid rising) |
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | cups |
water
(hot) |
|
| ½ | cup |
honey
|
|
| ¼ | cup |
butter
|
|
| 2 | each |
eggs
beaten |
|
| 1 | x |
sesame seeds
or poppy seeds (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
unbleached all-purpose flour
|
|
| 946 | ml |
whole-wheat flour
|
|
| 14.5 | ml/g |
yeast, active dry
(rapid rising) |
|
| 7.5 | ml |
salt
|
|
| 473 | ml |
water
(hot) |
|
| 118 | ml |
honey
|
|
| 59 | ml |
butter
|
|
| 2 | each |
eggs
beaten |
|
| 1 | x |
sesame seeds
or poppy seeds (optional) |
*
|
Directions
Combine the flours in large bowl; remove 1 cup and set aside. Add yeast and salt to remaining flour in bowl.
Combine the water, honey and butter in medium bowl; stir until butter melts. Stir the warm liquids into the flour mixture; add the eggs.
Knead the dough on a lightly-floured board for 7 to 10 minutes, adding as much of the reserved flour as necessary to form a smooth, elastic dough. Cover the dough and let it rest for 10 minutes.
Halve the dough and shape it into balls. Place them on greased cookie sheets. Cover; let the dough rise in a warm, draft-free place until they have doubled in size.
Brush the loaves with the glaze made by beating 1 egg yolk with 1 teaspoon of water.
Sprinkle the tops of the loaves with poppy or sesame seeds. Bake at 350°F for 45 to 55 minutes or until brown. Remove from pan and cool on wire rack.
