Easy Challah


Makes four 1-lb loaves

Ingredients

  • 1 3/4 c lukewarm water
  • 1/2 T yeast
  • 1/2 T Kosher salt
  • 4 large eggs, lightly beaten
  • 1/2 c honey
  • 1/2 c unsalted butter, melted (or canola, but I used butter)
  • 7 c unbleached all-purpose flour
  • Egg wash (1 egg beaten with 1 T water)

Directions

  1. Mix yeast salt eggs honey & butter with water in big container
  2. Mix in flour without kneading. I like to use the big wooden spoon and my hands at the end.
  3. Cover loosely & let rise ~2 hrs or a little more.
  4. Use, Freeze, or Refrigerate in sealed container for up to five days.

    5. On baking day:

  5. Grease/line with parchment a tray
  6. Dust with flour and pull out/cut a 1-lb piece
  7. Shape into ball by pulling edges out and under to the bottom of the ball, rotate about a quarter turn each time.
  8. Divide into thirds, make three ropes.
  9. Braid ropes from center to edge, flipping ropes over to braid from the center to the other edge. Consider making more than one loaf. You’ll be glad you did.
  10. Let rise 1hr20min if refrigerated, 40 minutes if fresh
  11. Preheat oven to 350 degrees 20 mins before baking time.
  12. Brush loaf with egg wash (another reason to make more than one loaf: Egg wash is enough for many loaves!)
  13. Bake in center of oven 25min until golden brown.

    14. Let cool before tearing apart or slicing.

    Eat. Oh yes, eat.