FLUFFY  CHALLAH

This delicious, fluffy challah recipe is slightly sweet and very easy to make. It’s my family’s favorite bread!

– 1 1/2 tablespoons active dry yeast (1 ½ packages) – 1/2 cup honey + 1 tb sugar – ½ cup vegetable oil, more for greasing bowl; I use avocado or canola oil – 5 large eggs (1 for egg wash) – 1 tablespoon salt – 8 to 8 ½ cups all-purpose flour – 1 3/4 c lukewarm water

INGREDIENTS

Yellow Heart

Step 1.

In a large bowl, dissolve yeast, honey and 1 tbs sugar in 1 3/4 cups lukewarm water.  If yeast starts foaming, move to step 2.

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Step 2.

Whisk oil into yeast, then beat in 4 eggs, one at a time, and salt. Gradually add flour. Once dough becomes heavier and holds, start kneading. 

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Step 3.

Grease a clean bowl and put dough in it. Cover with a damp dishtowel, and let rise in a warm (not hot) place for 1 hour, until almost doubled in size.

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Step 4.

After 1st leavening, punch down dough, cover and let rise again in a warm place for another 30 minutes. After the 2nd rise, I separate dough into 4 balls. 

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Step 5.

Then separate each ball into 3 smaller balls and roll them into strands. If you feel each ball of dough is too dry, wet your hands before rolling each strand. If dough feels too sticky add a little flour.

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Step 6.

Braid each challah. I prefer a three strand braid, starting at the middle. Then I work my way down and finally pinch the end. Then finishing braiding the top and pinch the end.

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Step 7.

Place braided loaves on a lightly greased or oiled cookie sheet or baking pan. I also line the pan with parchment paper. Brush the egg wash on the loaves and add sesame seeds as topping if desired.

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Step 8.

Preheat oven to 350 degrees F. Add more egg wash. Bake for 22-27 min (ovens vary). Insert toothpick in the middle of your challah; if it comes out clean, your bread is ready.

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Enjoy the fluffiest challah ever!

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