Challah Bread

Name: Challah Bread
Yield: 2
Ingredients: scant 1 cup water, warmed to about 125F for Platinum yeast, about 105 to 115F for most other yeast (full batch calls for 1 3/4 cups water); 2 1/4 teaspoons active dry yeast (one 1/4-ounce packet, I use Red Star Platinum); 2 large eggs; 1/4 cup canola or vegetable oil, or 1/4 cup butter (oil creates a softer loaf, butter creates a crustier crust; butter-based dough is firmer and possibly easier to work with than oil-based, but I have no trouble with oil-based and prefer softer chall; 1/4 cup honey; 3/4 tablespoon salt, or to taste (the full recipe is 1 1/2 tablespoons salt, halved is 3/4 tablespoon, not teaspoon, which I think is way too much; I used no salt with great results); 3 1/2 cups all-purpose flour (I used 2 1/2 cups bread flour, and 1 cup all-purpose; the authors indicate that bread flour may be substituted if a chewier bread is preferred); 1 large egg, for eggwash; sesame or poppy seeds for sprinkling, optional

Challah Bread was pinched from <a href="http://www.averiecooks.com/2012/11/challah.html" target="_blank">www.averiecooks.com.</a>

"This challah recipe comes from Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking and is incredibly easy. I halved the full recipe and the recipe below makes two loaves of challah, one which can be baked after about 3 hours (first rise is two hours, second rise is 40 minutes). The other half of dough can be stored in the refrigerator for up to 5 days and baked off when you're ready. This is truly make-ahead dough and there's no kneading. It's extremely easy, fuss-free bread making, and great for anyone who's new to bread-making or challah-making. The challah turns out light, fluffy, almost croissant-like, with just a hint of sweetness and my Jewish husband approves. This was my first ever loaf of challah and I will use this recipe for a lifetime. The other half of dough, if you don't want to make a second loaf of challah with it, can be formed into dinner rolls or filled to make cinnamon buns...."

INGREDIENTS

•

scant 1 cup water, warmed to about 125F for Platinum yeast, about 105 to 115F for most other yeast (full batch calls for 1 3/4 cups water)

•

2 1/4 teaspoons active dry yeast (one 1/4-ounce packet, I use Red Star Platinum)

•

2 large eggs

•

1/4 cup canola or vegetable oil, or 1/4 cup butter (oil creates a softer loaf, butter creates a crustier crust; butter-based dough is firmer and possibly easier to work with than oil-based, but I have no trouble with oil-based and prefer softer chall

•

1/4 cup honey

•

3/4 tablespoon salt, or to taste (the full recipe is 1 1/2 tablespoons salt, halved is 3/4 tablespoon, not teaspoon, which I think is way too much; I used no salt with great results)

•

3 1/2 cups all-purpose flour (I used 2 1/2 cups bread flour, and 1 cup all-purpose; the authors indicate that bread flour may be substituted if a chewier bread is preferred)

•

1 large egg, for eggwash

•

sesame or poppy seeds for sprinkling, optional

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