Milk and Honey Challah Recipe

• servings: 20 servings
• active time: 20 minutes
• total time: 2 hours 50 minutes

Ingredients

240 grams Warm milk (110F)

2¼ tsp Instant dry yeast ((or 21 g bakers fresh yeast))

30 grams Honey

30 grams Butter (olive or cooking)

100 grams Eggs (large)

500 grams Bread flour ((or all-purpose flour))

9 grams Salt

Directions

Dough

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 mins.Pro tip - Instant yeast does not need to be activated. But I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.

Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.

Knead - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes (video shows kneading by hand) - Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes (Progress pictures show knead in a stand mixer)

When the dough is soft, shiny, but still slightly sticky shape into a ball. 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 double in volume. Pro tip - In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.

Shape the challah

When the dough is double in volume, transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log. Pro tip - At this point, there is no need for additional flour. So use a light dusting of flour

You can make two small challah bread or one large challah bread with this dough. For two small loaves, divide the dough into 2. Today, I made one large challah.

Then, divide the dough into 6 portions. They need to be approximately the same weight. I use a kitchen scale to measure the dough.Pro tip - If the portions are uneven the challah braid will look uneven as well. So, keep them similar in size.

Ropes - Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Pro tip - When shaping into a ball ensure all seems are tucked in and the ball is smooth. Rest these for 5 to 10 minutes if the dough resists.

Roll each ball with a rolling pin on an un-floured 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. Pro tip - This step is optional but it will give a nice shape and firm texture to the challah.

Braiding challah

Place all six ropes so they intersect at the top. It's easier to watch the video first then try to understand my instructions. ? ?

Ensure the six strands are secured at the top. From left to right you now have 1, 2, 3, 4, 5, 6 strands in front of you. It's harder when only read my instructions, so please watch the video.- Strand 1 goes over 6 and 6 goes over 1 - simple criss-cross (like two arms on either side).- Then, 1 comes down in between 2, 3, and 4, 5.- And 3 goes over in place of 6.- Then, 1 comes down in between 2, 3, and 4, 5.- And 4 goes over in place of 1.

Continue with the process until you have reached the bottom. Tuck the seams at the top and bottom under.

Place on a baking tray. Cover with a plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.

Bake

20 minutes before baking, preheat the oven at 350°F /177°C / Gas Mark 4

Brush the bread with a beaten egg. Sprinkle some sesame seeds. Pro tip- Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden color. If you can't use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust.

If you make two challah bread with this dough bake each for 20 to 25 minutes until you have a nice golden brown. If you make one large challah, (as I have here) bake for about 45 to 50 minutes until you have a nice golden brown color. Pro tip - When baked, the internal temperature of the bread should be about 195 F. The bread will have a hollow sound on the bottom when tapped.

Remove and let cool on a wire rack for 5 minutes. Then, cover with a clean kitchen cloth to keep it soft.Pro tip - Do not leave the loaf on the tray for too long as the steam will make the bread soggy on the bottom. Covering the bread with a cloth will help the bread retain moisture and prevent it from drying out.

Enjoy!

Nutrition

• Calories: 130 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Cholesterol: 16 mg
• Sodium: 240 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 4 g