Breads and Rolls, Recipes, Yeast Breads

Honey Challah Bread

May 11, 2015
Welcome to my happy place. 
 
Carbs Land. 

Do you guys have any idea how horrible I am at braiding? 

 I grew up with three brothers, and all I wanted was to be one of the boys. 

I didn’t have a friend who was a girl until I was in fourth grade. And I’m pretty sure I was her first girl friend. So I don’t know if that really counts or not. 

When I was 12 my family moved out of the country for several years. I guess I really grew into myself in those couple years because when I came back, I saw a friend I had grown up with walking down the hall at school and his first words to me were, “Taylor?! You’re a GIRL NOW?!” 

… Yeah. That really happened to me you guys. 

So, long story short, I’ve had much less practice braiding than most girls… but I like to think that this bread still turned out okay. 

It does have a GREAT personality, though. 

This bread is pretty dense, so if you are in the mood for a chewier variety, I would look elsewhere. This would make SUPER amazing french toast, though! 

Beautiful and delicious Honey Challah Bread recipe!

Honey Challah Bread
This beautifully dense loaf of bread is braided and sweetened with honey. It's gorgeous and delicious!
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Ingredients
  1. 1 cup Warm Water
  2. 4 1/2 teaspoons Yeast
  3. 1/2 cup + 1 teaspoon Sugar
  4. 1/2 cup Honey
  5. 1 stick Butter, at room temperature
  6. 3 Eggs
  7. 2 teaspoons Salt
  8. 4 1/2-5 cups Flour
  9. 1 Egg, beaten
Instructions
  1. In the bowl of a stand mixer fitted with the dough hook attachment, add the water. Sprinkle in the yeast and 1 teaspoon of sugar into the water and stir to combine. Allow the ingredients to sit for 5 minutes, until they are foamy. Add in the remaining 1/2 cup of sugar, honey, butter, 3 eggs, salt, and 4 1/2 cups of flour to the bowl.
  2. On the lowest speed, mix the ingredients together until incorporated, then increase the speed to medium and mix for 5 minutes, until the dough has become smooth and elastic. You may need to add more flour to be able to make a soft ball (I added about 1 1/2 additional cups).
  3. Turn the dough out onto a lightly floured surface and knead by hand about 5 times. Place the dough in a lightly oiled bowl and turn to coat all sides. Cover with a damp, clean towel and place in a warm, draft-free spot for 2 hours, until the dough has doubled in size.
  4. Gently punch down the dough and place it on a lightly floured surface. Divide the dough into 3 pieces. Using your hands, roll each piece into a 14-inch rope. Pinch the ends of the 3 ropes together and loosely braid, pinching together again at the end. Place the bread on a parchment paper lined cookie sheet, cover, and allow the dough to rest in a draft-free location until it has doubled in size, about 45 minutes.
  5. Brush the braided bread with the beaten egg and bake at 350°F for 30-35 minutes, until golden brown. Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
My Mom Taught Me To Play With my food http://playzwithfood.com/

Beautiful and delicious Honey Challah Bread recipe!

 

Why is the french toast idea just donning on me now? 

My best ideas always come after the fact. 

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