-
1
Stir together the yeast, sugar, and lukewarm water in the bowl of your stand mixer, fitted with the dough hook
-
2
Let the mixture sit for 5-10 minutes or until it looks frothy
-
3
Beat the eggs in a small bowl with a fork
-
4
Turn the mixer on low and slowly add the eggs to the yeast mixture while the mixer is running
-
5
Continue to run the mixer on low, and add the oil, honey, sugar, and salt
-
6
With the mixer running, add about 260 grams (2 cups) of the flour and mix until incorporated
-
7
Stop the mixer and add another 260 grams (2 cups) of the flour and mix until incorporated
-
8
Stop the mixer, scrape down the bowl if necessary, and add another 260 grams (2 cups) of the flour and mix until incorporated
-
9
It can come together as a dough at this point, but if it's still too wet, add an additional flour about 1/4 cup at a time and mix thoroughly before adding more. The dough is done when it is no longer sticky and smooth (you may need to switch to a kneading on a flat surface towards the end).
-
10
Lightly oil the inside of a large, clean bowl with vegetable oil and move the dough to the bowl
-
11
Cover with plastic wrap and let rise in a warm place for an hour or until doubled in size
-
12
Punch down the dough, recover, and then let rise for another hour, or until doubled in size
-
13
When you have completed the second rise, line a baking sheet with parchment paper or siplat and lightly flour the surface
-
14
Beat an egg with a little bit of water to prepare the pre-freeze egg wash
-
15
Separate the dough in half and braid two loaf (my favorite instructions for a 4-braided challah are here: http://toriavey.com/how-to/2010/08/challah-bread-part-2-how-to-braid-challah/ but you can also do a normal 3 strand braid)
-
16
Place the loaves on the prepared pan and brush each loaf with egg wash
-
17
Tightly cover the entire pan with plastic wrap and place in the freezer overnight or up to 5 days
-
18
The morning you want to bake the challah, unwrap the loaves, drape plastic wrap loosely over them, and place the loaves in the fridge for 4-5 hours and then on the counter or 2-3 hours. They will re-rise and look big and fluffy
-
19
Preheat the oven to 375 degrees F
-
20
Beat the yolk to prepare the post-freeze egg wash
-
21
When the oven is preheated, brush the loaves with the egg yolk and sprinkle on any toppings
-
22
Bake for 30-40 minutes until golden brown or the internal temperature reaches 190 degrees F
