Grandma Rosie's Challah
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4 tspactive dry yeast
1 cwater (110-115 deg f)
5-6 cbread flour
How to Make Grandma Rosie's Challah
- Combine the yeast, water, and a pinch or two of sugar in a 4 cup measuring cup (or equivalent size bowl). Let set for 5 minutes or so until it becomes foamy. In a separate bowl, combine oil, eggs and honey.
- Whisk together 4 cups of flour and salt in a large bowl. Make a hollow in the center. Pour in the oil/egg mixture and the yeast mixture. Stir flour in from sides. Continue adding flour until dough pulls from side of bowl and can be turned out onto board to knead. Dough will be slightly sticky. Knead for 10 minutes, adding more flour as needed to get it to the smooth and elastic stage (although may still be slightly sticky).
- Spray a proofing bowl with cooking spray and place ball of dough in it; cover with plastic wrap and let it sit in a warm place for 1 1/2 to 2 hours, until it doubles in volume.
- When dough has risen, spray a counter with cooking spray and divide dough into 2 equal part, placing one back in covered proofing bowl.
- Take the other and divide it into 3 equal portions. Rolling dough between hands or hands/counter, turn into 12" long ropes. Seal the 3 ropes together at the top and then start braiding; sealing at ends. Tuck top and bottom ends under a bit. Lay on cookie sheet sprayed with cooking spray or silicone mat. Let rise until doubled. Repeat with remaining ball of dough.
- Preheat oven to 350 deg F. Just before baking, brush with an egg wash (1 egg beaten with 2 tsp water). Bake for about 30 minutes or until browned on top. Cool on wire rack.