In honor of my Jewish friends over the week of Thanksgiving, I made challah.
Also because I saw the recipe posted on the blog of King Arthur Flour. I could not resist!
I quietly mentioned it to the bf. His ears perked up. And we were off on an adventure to get delicious honey and eggs. It was a hard choice, but we went with a local wildflower honey over the orange blossom. Though I wouldn’t put it against us to make this amazing bread again with the orange blossom honey just to taste the differences.
So here is my (slightly sped up) version of classic challah… Still takes around 3-4 hours.
1/2 cup warm water
6 Tbsp vegetable oil
1/4 cup honey
2 large eggs
4 cups flour
1 1/2 tsp salt
1 Tbsp yeast
*plus one egg for the glaze
Combine all ingredients in a large bowl until mixed and knead until dough is soft and smooth. Cover and let rise 1 hour in front of the fire (or two hours) until doubled in size.
Gently deflate the dough and shape into 4 6-inch logs on a lightly greased cookie sheet. Cover and let rest for 10 minutes.
Roll each dough log to 18-inches long. Cover and let rest 10 minutes.
Pinch ends together and braid as desired. Tuck the ends under and transfer to a greased cookie sheet. Cover and let rise 45 minutes in front of the fire (or 90 minutes) until very puffy. Preheat oven to 375°F.
Whisk together the last egg and 1 Tbsp cold water. Gently brush glaze over entire loaf. Place that cookie sheet on top of another to insulate the bottom. (This will prevent over-browning.) Put in the oven for 20 minutes. Tent the loaf with foil and bake another 20 to 25 minutes until the loaf is golden brown. Cool on a rack for as long as you can til enjoying it slathered with butter and more honey if you can stand it.