This Makes 2 loaves — or one big ass challah.
- 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
- Put Yeast, Flour salt and nutmeg in kitchen aid bowl - mix with dough hook
- With mixer running on 1 or 2, I slowly add 12 oz of hot (105–115°F) water to the flour mixture.
- Add the oil, honey, eggs from the measuring cup and mix for about 5 minutes.
- If you need more flour, add it.
- 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.
- Let rise 1 ½ to 2 hours or until double in size.
- Punch down and let rise again 1 to 1 ½ hours
- Braid. http://theshiksa.com/2010/08/26/challah-bread-part-2-how-to-braid-challah/
- 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.