Sweet Challah Recipe

Name: Sweet Challah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 C./1 3/4 LB/850 king arthur all purpose flour; scant 5 Tbl. /2 oz./50 g/ light or dk. brown sugar; 6 tsp/.1/2 oz/20 g instant or bread machine yeast(pr 2packets or active dry yeast; 2 ¼ tsp./25 gr. kosher salt; 1/2 C/6 oz./200 gr. honey; 6 tbl (3/4 stick)/ 3 0z.//100 gr. butter melted; 3 large eggs lightly beaten plus 2 large eggs for wash; 1 C/8 0z./225 gr. water 75 to 85 F. plus more if needed; Veg.oil as needed; 4 tsp sesame or poppy seed( oopt)

Servings: persons

7 C./1 3/4 LB/850 king arthur all purpose flour
scant 5 Tbl. /2 oz./50 g/ light or dk. brown sugar
6 tsp/.1/2 oz/20 g instant or bread machine yeast(pr 2packets or active dry yeast
2 ¼ tsp./25 gr. kosher salt
1/2 C/6 oz./200 gr. honey
6 tbl (3/4 stick)/ 3 0z.//100 gr. butter melted
3 large eggs lightly beaten plus 2 large eggs for wash
1 C/8 0z./225 gr. water 75 to 85 F. plus more if needed
Veg.oil as needed
4 tsp sesame or poppy seed( oopt)

1
Whisk flour, sugar, instant bread or bread machine yeast and salt in bowl of stand mixture with dough hook
2
IF using active dry yeast stir in 1/2 cup of lukewarm water and proof 15 minutes until foamy before adding to mixing bowl) add honey melted butter and 3 eggs add 1 cup of the lukewarm water (if using the already proofed yeast then add it and the liquid and 1/2 cup of the lukewarm water to the mixing bowl. mix low speed to moisten dry ingredients and create tacky slightly sticky dough. add more water by 1 tbl at a time up to 1/2 c. of water. inc. speed to Med. low and mix 3 minutes more until glossy and elastic if by hand knead 20 to 30 minutes.
3
lightly grease bowl and coat sides of bread and cover with plastic wrap and set aside at 80F place to rise double(2 hours) line baking sheet with silicone or parchment. Divide dough in half. use one section and make into 3,12 in. ropes. put 1 inch between and parallel and braid first bread. do second. transfer them to baking sheet. arrange so have as much rrom as possible . cover with towel and let rise 45 min or nearly double in size. put oven on 30 minutes before baking. at 375 Bake 20 min. remove from oven brush with egg wash. lower temp. to 350 and bake 20 min more remove from oven and generously brush with wash and sprinkle seeds. return to oven rotate pan 180 deg. bake 15 to 20 minutes long until instant read thermometer is190 degrees . put o rack to cool at least 1 hr. store in paper bag 2 days or refrig. up to to 4 days . freeze 1 month.
4
note to make challah buns inc. sugar to 1/2 C and decrease salt to 2 tsp.

1886

kcal

Calories

133

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 C./1 3/4 LB/850 king arthur all purpose flour, scant 5 Tbl. /2 oz./50 g/ light or dk. brown sugar, 6 tsp/.1/2 oz/20 g instant or bread machine yeast(pr 2packets or active dry yeast, 2 ¼ tsp./25 gr. kosher salt, and more.

Yes, Sweet Challah falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Challah

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