Grandma Evelyn's Challah

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Challah (This Makes 2 Loaves - or one big ass challah.

INGREDIENTS:

- 12 ounces water (105-115 degrees fahrenheit)
- 1/4 cup honey
- 4 1/4 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 degrees fahrenheit) 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 1/2 to 2 hours or until double in size.

6. Punch down and let rise again 1 to 1 1/2 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.  

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