* Exported from MasterCook *
Bread, Honey Challah
Recipe By :Jennifer Newfield
Serving Size : 48 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Food Processor Fruit
Hand Made Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages active dry yeast -- (1/4 oz each)
1/2 teaspoon sugar
1 1/2 cups warm water -- (110-115F), divided
5 large eggs
2/3 cup honey -- divided plus
1 teaspoon honey
1/2 cup canola oil
2 teaspoons salt
6 bread flour -- to 7 cups
1 cup boiling water
2 cups golden raisins
1 tablespoon water
1 tablespoon sesame seeds
Can use these shiny beautiful loaves as the centerpiece of my spread.
I love the taste of honey, but you can also add chocolate chips,
cinnamon, orange zest or almonds. Leftover slices work well in bread
pudding or for French toast.
Prep: 45 min. + rising
Bake: 30 min. + cooling
Servings: 48
In a small bowl, dissolve yeast and sugar in 1 cup warm water.
Separate 2 eggs; refrigerate 2 egg whites. Place remaining egg yolks
and eggs in a large bowl. Add 2/3 cup honey, oil, salt, yeast
mixture, 3 cups flour and remaining water; beat on medium speed 3
minutes. Stir in enough remaining flour to form a soft dough (dough
will be sticky).
Pour boiling water over raisins in a small bowl; let stand 5 minutes.
Drain and pat dry. Turn dough onto a floured surface; knead until
smooth and elastic, about 6-8 minutes. Knead in raisins. Place in a
greased bowl, turning once to grease the top. Cover with plastic wrap
and let rise in a warm place until almost doubled, about 1-1/2 hours.
Punch down dough. Turn onto a lightly floured surface. Divide dough
in half. Divide one portion into six pieces. Roll each into a 16"
rope. Place ropes parallel on a greased baking sheet; pinch ropes
together at the top.
To braid, take the rope on the right and carry it over the two ropes
beside it, then slip it under the middle rope and carry it over the
last two ropes. Lay the rope down parallel to the other ropes; it is
now on the far left side. Repeat these steps until you reach the end.
As the braid moves to the left, you can pick up your loaf and
recenter it on your work surface as needed. Pinch ends to seal and
tuck under. For a fuller loaf, using your hands, push the ends of the
loaf closer together. Repeat process with remaining dough. Cover with
kitchen towels; let rise in a warm place until almost doubled, about
30 minutes.
Preheat oven to 350F. In a small bowl, whisk remaining egg whites and
honey with water; brush over loaves. Sprinkle with sesame seeds. Bake
30-35 minutes or until golden brown and bread sounds hollow when
tapped. Remove from pans to a wire rack to cool.
Yield: 2 loaves (24 servings each).
Originally published as Honey Challah in Taste of Home's Holiday &
Celebrations Cookbook, Annual 2016
Source:
"VERIFIED BY Taste of Home Test Kitchen"
S(Internet Address):
https://www.tasteofhome.com/recipes/honey-challah
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 127 Calories; 3g Fat (22.3%
calories from fat); 3g Protein; 22g Carbohydrate; trace Dietary
Fiber; 22mg Cholesterol; 98mg Sodium. Exchanges: 1 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2017 - 1207