After making these challahs today, I don't know why I ever stopped making my own! While Jerusalem has no lack of yummy and addictive challahs, nothing can replace the kedushah a homemade challah brings to Shabbes.
Ingredients
2 1/2 cups warm water (barely warm)
1 tablespoon active dry yeast
1/2 cup honey or agave
8 cups unbleached all-purpose flour (I use 70% whole wheat)
Directions
1. I use my Kitchen Aid - in the bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt.
2. When frothy, add the flour one cup at a time. FYI, If you use a 1kg bag, you'll just need a little less than one cup more at the end. Stir after each addition. I don't use my hands, the dough hook does the work but I do scrap the sides and make sure that the bottom is incorporated.
3. You'll know it is done when the dough starts to form one round clump. If it is not clumping, slowly add a little more flour.
4. Take a large bowl and lightly oil the sides - really just a drop and rub the bottom and sides. Put in dough, cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
5. I place my challah near Erev Shabbes music - it seems to like it!
6. When the dough has risen, punch down the risen dough and turn out onto floured board or, a large plastic-cloth covered table.
8. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Braid away!
9. You can cover with a damp cloth and let the challah rise another hour if you want.
10. Preheat oven to 375 degrees F (190 degrees C).
11. Beat the remaining egg with water and brush a generous amount over each braid. Sprinkle with poppy seeds or salt or any seeds you want if desired.
12. Bake at 375 degrees F (190 degrees C) for about 40 minutes.
13. Bread should have a nice hollow sound when thumped on the bottom.
14. Just see if you can actually let it cool on a rack for at least one hour before grabbing a hunk!
15. This recipe makes two large challahs and two small challahs or I suppose 4 medium?
ps - if you took challah don't forget to burn it!
