🥨 Challah

Ingredients

• 500 g bread flour
• 7 g active dry yeast
• 9 g table salt
• ¼ cup honey
• ¼ cup vegetable oil (soybean)
• 3 eggs, large, 2 for the dough, 1 for brushing
• ¾ cup water, about 110°F

Time

Hands-on time is when you’re busy; the rest is rising, simmering, chilling or cooling, when you can do something else.

How long it keeps

• Counter: wrapped, about 3 days (NDSU’s figure for bread and rolls). Cornell Extension advises against keeping bread in the refrigerator.
• Freezer: cool completely, wrap in plastic and then foil or a freezer bag, up to 3 months (University of Missouri). Slice first so you can take out what you need; a whole loaf thaws in its wrapping on the counter in about 3 hours (Cornell).

Nutrition

Steps

You’ll need: large bowl, baking sheet lined with parchment, pastry brush.

1. Stir the yeast and a spoonful of the honey into the warm water and let it stand 5 minutes.
2. Beat in the rest of the honey, the oil, 2 eggs and the salt, then the flour. Knead 8 to 10 minutes until smooth and elastic.
3. Cover and let it rise until doubled, 1½ to 2 hours.
4. Divide into 3 (or 6) equal pieces and roll each into a 16-inch rope. Pinch the ends together and braid loosely, then pinch and tuck the other end under.
5. Set on the sheet, brush with beaten egg, and let rise until puffy, about 1 hour. Heat the oven to 350°F. Brush again.
6. Bake 30 to 35 minutes, until deep brown and about 190°F in the thickest part. Cool on a rack.