Challah (p)

I  used to make this Challah when my children were younger. I found the recipe in my recipe files and very excited to have done so!  This challah recipe to me is the best! Makes to loaves.


3 tablespoons dry active yeast
1.5 cups warm water
2 Tablespoons sugar
1/2 Cup honey
1/3 cup olive oil

4 large eggs
3 large egg yolks

7 or 8 cups all purpose or white whole wheat flour
1 Tablespoon kosher salt

Combine first 5 ingredients in a bowl with a pour lip and let sit for about 15 minutes for the yeast to start working.

Mix eggs well.

After proofing the yeast mixture, add the eggs to the yeast mixture.

In a food processor combine 7 cups of all purpose or white whole wheat flour with kosher salt. While running in liquid and process until dough leaves the sides and is completely mixed. Add 1/4 cup additional flour as needed.

Place dough a a large bowl, cover with a damp towel, let rest 60 minutes  or until doubled.

Divide dough in half. Make three 12-14 inch ropes and braid.

Line baking sheets with parchment paper. Transfer loaves to sheet. Brush with egg glare (1 large egg beaten with 1 T water. Sprinkle with seeds (poppy or other) as desired. Let rise until puffy, about another 60 minutes.

Heat oven to 400 degrees. Bake 10 mites, reduce heat to 250 and bake until golden 20-25 minutes.


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