Two-Tone Challah Bread

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   ["Make the light dough: put 1 Tbsp of salt at the bottom of the mixer bowl.", "Pour 1.25 kg of flour on top of it, then sprinkle 15 g of yeast (so the yeast and salt don't touch).", "Make a dip in the flour and fill it with 3/4 c oil, the honey, and 3 eggs.", "Start mixing slowly with the ""K"" blade of your mixer, while gradually adding water as necessary until everything is mixed in well and dough forms.", "Put mixer on med/med-high speed for at least 5 minutes.", "Oil a giant bowl and move the ready dough into it. Cover with a damp towel.", "Make the dark dough in the same manner, substituting the honey for blackstrap molasses this time.", "Put the dark dough in a separate bowl and knead both doughs after 30-60 minutes (if dough has risen properly it should have doubled), for at least 5 minutes each.", "This is the time to freeze part of the dough if you're not using it all. Otherwise, let it rise for another 30-60 minutes and then start rolling out parts so you can braid it.", "Bake on medium heat (180u00b0C) for 30-40 minutes or until the white part is golden on top."]

* Per serving · 4 servings · Values may vary.

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