Easy Honey Challah
This slightly sweet, tender challah baked in the round (symbolizing the circle of life) is perfect for Rosh Hashanah.
Serves: 16Prep: 30 minutesCook: 2 hours 40 minutesTotal: 3 hours 10 minutesDifficulty: Medium
- 1⁄2 cup warm water
- 1⁄4 cup plus 1 tsp. Clover Honey, divided
- 2 packages (.25 oz. each) active dry yeast
- 3 large eggs, divided
- 1⁄3 cup vegetable oil
- 1 1⁄4 teaspoons salt
- 4 cups all-purpose flour
- Combine water, ¼ cup honey and yeast in a large bowl; stir well with a whisk. Let stand for 3 minutes. Separate 1 of the eggs; add the yolk to the yeast mixture and reserve the white. Whisk in the remaining eggs, oil and salt.
- Add 3¾ cups flour to yeast mixture; stir until a soft dough is formed.
- Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 7 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be soft).
- Transfer dough to a large bowl coated with cooking spray, turn to coat top. Cover and let rise in a warm place 1½ hours or until almost doubled in size.
- Punch dough down; cover and let rest 15 minutes.
- Divide dough into 3 equal portions. On a lightly floured surface, roll each portion into a 30” rope. Pinch ropes together at one end. Braid ropes; pinch ends together. Tie a knot in the braid and tuck ends under. Place the loaf in a 9” glass pie plate lightly coated with cooking spray. Lightly spray the top of the loaf with cooking spray. Cover and let rise 40 minutes or until almost doubled in size.
- Preheat oven to 350°F.
- Whisk together the reserved egg white and remaining teaspoon honey. Gently brush over loaf. Bake at 350°F for 20 minutes. Loosely cover with foil and bake an additional 10 minutes or until loaf sounds hollow when tapped. Let cool 5 minutes; remove from pan and cool on a wire rack.