Challah

  • 2 C warm water (not hot or cold)
  • 2 packages dry yeast (4 1/2 t)
  • 1/4 C olive oil
  • 1/4 C honey
  • 4 t salt
  • 3 eggs (reserve 1 1/2 T egg white)
  • 7 1/2 C flour

Put warm water in mixing bowl. Add yeast and allow to soften. Add oil, honey, and salt. Blend in the eggs (minus the reserved white). Add 3 cups flour; mix to avoid lumps. Let rest 5 minutes. Gradually add the rest of the flour (4 1/2 cups). Knead 3 minutes in mixer (10 minutes by hand). Cover and leave in a warm place for about 1 1/2 hours. Shape. Braid on cookie sheet (or place in pans). Sprinkle with poppy seeds or sesame seeds, if desired. Let rise 1 hour. Bake at 375 degrees for 25-30 minutes. (A hollow sound when you tap the bottom indicates the bread is done.)

Makes 2 large loaves or 3 average loaves

Adapted from Celebrating Biblical Feasts by Martha Zimmerman

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