@petecheslock’s grandma Evelyn’s challah recipe

challah.md

Challah

This Makes 2 loaves — or one big ass challah.

INGREDIENTS:

• 12 ounces water (105-115 degrees fahrenheit)
• ¼ cup honey
• 4 ¼ tsp. Active Dry-Yeast
• 32 oz. Bread Flour, by weight (or approx 5-6 cups)
• 1 tablespoon Kosher Salt
• 1 grate Nutmeg
• 4 tablespoons Vegetable Oil
• 3 Eggs, 3 whites and 2 yolks — reserve one yolk

METHOD:

1. Put Yeast, Flour salt and nutmeg in kitchen aid bowl - mix with dough hook
2. With mixer running on 1 or 2, I slowly add 12 oz of hot (105–115°F) water to the flour mixture.
3. Add the oil, honey, eggs from the measuring cup and mix for about 5 minutes.
   • If you need more flour, add it.
4. Let dough rest about 5 minutes and then mix again (#2 on mixer) for another 5 minutes.
   • At this point, gather dough into a ball, oil mixer bowl and put dough back in.
   • Dough should be silky smooth. Cover it with plastic wrap and continue with directions.
5. Let rise 1 ½ to 2 hours or until double in size.
6. Punch down and let rise again 1 to 1 ½ hours
7. Braid. http://theshiksa.com/2010/08/26/challah-bread-part-2-how-to-braid-challah/
8. Put onto silpat, parchment or oiled and cornmealed foil or cookie sheet and let rise 30 minutes.
   • Preheat oven to 375.
   • Brush tops with egg yolk (add a few drops of water to the yolk). Bake about 30 minutes.