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Challah with honey

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3 tsp. instant dry yeast

1 cup warm water

1 tablespoon  sugar

6 cups wheat flour

1/2 teaspoon salt

1/3 cup sugar

1/4 cup honey

1/2 cup oil

2 eggs

1 egg for brushing

 

Preparation method

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In a medium bowl, mix the warm water with the yeast and sugar. Let it sit for about 10 minutes, until the dough is consistent and foamy.

 

In a large bowl, combine the flour and salt. Make a hole in the middle and add the yeast mixture, sugar, oil, honey and lightly beaten eggs. Mix well with your hands until the dough starts to come away from your hands and becomes smooth. Knead the dough for approximately 10 minutes. Cover with a damp dish towel or plastic wrap and let the dough rest to rise for approximately 1 hour, or until it doubles in size.

 

Divide the dough into two equal parts. Each part will form a loaf. Divide each half into 4 equal parts and roll into ropes of equal size and thickness. Join the 4 ropes at one end, pressing them firmly so that they are joined at the tip, and begin to braid them. Repeat with the other half.

 

When finished, place the loaves on a baking sheet lined with parchment paper and let them rest for another 30 minutes, covered with a damp dish towel or plastic wrap.

 

With 10 minutes left on the rest time, preheat the oven to 350F (180C). When the time is up, brush the beaten egg over the scallops and bake for approximately 45 minutes, until golden brown. To check if they are done, tap the top of the dough lightly; it should sound hollow.

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A Variation with Sweet Stuffing aka: 

THE CHALLAH THAT HAS NO LEFTOVERS

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Ingredients:

1/2 cup oil

1 1/4 cup brown sugar

1 teaspoon cinnamon

 

In a medium bowl, mix all the above ingredients.

 

After the dough has risen, separate the dough into two halves. Then separate each half into three parts. Roll each part out with a rolling pin on a lightly floured surface, forming a rectangle. Spread the filling over the open dough rectangles. Roll each rectangle like a Swiss roll, pressing the seams together at the end, forming ropes. Form a lock with the three filled ropes.

 

Preparation

 

Place the dough on a baking sheet lined with baking paper and let it rise, covered with a damp dish towel or plastic wrap, for 30 minutes. With 10 minutes left on the baking time, preheat the oven to 350 F (180C.) When the time is up, brush the beaten egg over the loaves and bake for approximately 45 minutes or until golden brown. To check if they are done, tap the top of the loaves lightly; it should sound hollow. It is normal for the oil and some of the filling to leak out. Transfer the baked loaves to a wire rack to cool. Serve immediately.