Milk and Honey Challah Recipe
Coooking Temperature: 350°F /177°C / Gas Mark 4
Calories: 7
Adjust Servings Here: 20 slices
Description
Enriching the classic challah recipe with milk and honey in this six-strand braided challah. Absolutely delicious on its own, and leftovers make perfect French toast.
Ingredients
Total dough - 900 grams
- 240 grams (1 cup) Warm milk 110F
- 2¼ tsp (2¼ tsp) Instant dry yeast (or 21 g bakers fresh yeast)
- 30 grams (2 tbsp) Honey
- 30 grams (2 tbsp) Butter olive or cooking
- 100 grams (2 large) Eggs large
- 500 grams (500 g) Bread flour (or all-purpose flour)
- 9 grams (1¼ tsp) Salt
Instructions
- Yeast mixture - In a mixing bowl or measuring cup, combine warm milk (110°F), yeast, honey, butter, and eggs. Stir and set aside to foam for 3 minutes.240 grams Warm milk, 2¼ tsp Instant dry yeast, 30 grams Honey, 30 grams Butter, 100 grams Eggs
- Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.500 grams Bread flour , 9 grams Salt
- Knead - Transfer to a well-dusted worktop and knead for 5 to 6 minutes or in a stand mixer for 4 to 5 minutes. When the dough is soft and shiny but still slightly sticky, shape it into a ball.
- First rise - Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
- Divide - When the dough has doubled in volume, transfer it to a well-dusted, floured surface. Degas and reshape it into a small log. Then, divide the dough into six portions. They need to be approximately the same weight. I use a kitchen scale to measure the dough.
- Ropes - Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Roll each ball with a rolling pin on an unfloured work surface (see video). Then, roll like a jelly roll into a rope about 18 inches long (see video). Smaller challah can be rolled into shorter lengths.
- Braid the Challah: To braid the challah, follow these steps:- Arrange the ropes parallel to each other and pinch the tops together.- Spread them out so there are three on the left and three on the right.- Always start with the outermost rope and bring it to the center.- From the right: Move the outermost right rope to the center.- From the left: Move the outermost left rope to the center.- Continue alternating sides, bringing the outermost rope to the center until you reach the end.- Pinch the ends together and tuck them under the loaf.
- Proof - Place on a baking tray. Cover with a plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.
- Oven/Eggwash - About 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4. Brush the bread with a beaten egg. Sprinkle with sesame seeds.
- Bake - If you make two challah breads with this dough, bake each for 20 to 25 minutes until they are nice and golden brown. If you make one large challah (as I have here), bake for 45 to 50 minutes until they are nice and golden brown.
- Cool - Remove and let cool on a wire rack for 5 minutes. Then, cover it with a clean kitchen cloth to keep it soft.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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