Challah, a braided yeast bread, is traditionally eaten on Shabbat. On Rosh Hashanah, the Jewish New Year, challah is often rolled into a circular shape symbolizing the cycle of the year. The top is brushed with honey in honor of the 'sweet new year'.
1 (0.25-ounce) package active dry yeast
1 1/4 cups warm water - divided use
5 1/2 cups all-purpose flour
2 teaspoons kosher salt
1/2 cup honey
2 large eggs
1/4 cup butter or margarine, melted
1 egg yolk
- In small bowl, combine yeast and 1/4 cup warm water. Let stand 10 minutes, until yeast bubbles and doubles in volume.
- In large mixing bowl, combine flour and salt; add honey, eggs and margarine or butter. Add proofed yeast and mix until well combined.
- Turn dough onto lightly floured work surface; knead until dough is smooth and elastic.
- Place dough in lightly greased bowl. Cover with a towel and let rise in warm, draft-free place until doubled in bulk.
- Punch down dough; cover and let rise again until doubled in bulk.
- Punch down dough; form into a braid, circular shape or ball. Place on lightly greased baking sheet.
- Mix egg yolk with 1 tablespoon water. Brush over formed Challah. Let rise until almost doubled in size.
- Bake at 350°F (175°) for 35 to 40 minutes until golden brown and hollow when underside is tapped. Remove from oven and cool before slicing.
Makes 1 loaf or 16 large slices.
Nutritional Information Per Serving (1/16 of recipe): 230 Calories; 4 g Fat Total; 40 mg Cholesterol; 340 mg Sodium; 42 g Carbohydrates; 1 g Dietary Fiber; 6 g Protein; 17% Calories from Fat.
Recipe and photograph courtesy of the National Honey Board.