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.
Ingredients
| 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) |
* |
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.
Nutrition Facts
Serving Size 112g (4.0 oz)
