Challah Ii

1. 1

   In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2. 2

   Stir the oil, honey, eggs, salt and four cups of flour into the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

3. 3

   Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

4. 4

   Deflate the dough and turn it out onto a floured surface divide into 4 pieces and braid. Place the loaf on a lightly greased baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

5. 5

   In a small bowl, combine the egg white and water; beat lightly. Brush the risen loaf with the egg wash.

6. 6

   Bake in preheated oven for 30 to 40 minutes, or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.