Who wants a little more buttery rich goodness in their lives? I mean, who doesn’t, right? Well, friends, I’ve flown back to bread land because I just can’t stay away. You know that the draw of homemade bread is just too much for me, don’t you? So I had to bring you one of my favorites.
This challah might just be your new favorite homemade bread. This is yet another bread recipe from the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoe Francois. If you don’t have this book and you really like making your own bread, get a copy as soon as you can!
Do you ever get nervous when you try a new bread recipe because you’re concerned that it’s not going to rise correctly? You’re left staring at the bowl of dough wondering if it really has doubled or if you’re just wishing it to look that way. Well, the recipes from this cookbook will not leave you disappointed. I swear you can literally watch the dough rise. It’s that fast. And it’s as easy as just dumping the ingredients in an electric mixer.
This challah is heavenly. Don’t laugh too hard at my attempt at braiding. 😀 I know it’s lumpy, but I’ve only braided twice before. It just has character, right? Let me go with that. 😉
When you bite into this bread you’re going to be in buttery bliss. It has honey, butter, and eggs, so it’s a dreamy, rich dough. And the possibilities are endless. Sure, this bread is flipping good with peanut butter and jelly. But it’s just begging to be French toast. And the book suggests using it as dough for sticky buns. I’ve done this a lot and it’s GREAT. I’ll have that in an upcoming post, by the way.
This makes enough for four 1-pound loaves, but I usually just split the dough in half and make 2 pretty large loaves of braided bread. Or, you know, sometimes I make a loaf of bread and one 9×13 pan of sticky buns with the other half. You have to do what you feel is right. 😉 Enjoy!
- 1¾ cups lukewarm water
- 1½ tbsp granulated yeast (2 packets)
- 1½ tbsp Kosher salt
- 4 large eggs, lightly beaten
- ½ cup honey
- ½ cup unsalted butter, melted
- 7 cups all-purpose flour
- Egg wash (1 egg beaten with 1 tbsp water)
- In the bowl of an electric mixer, mix together the water, yeast, salt, eggs, honey, and melted butter.
- Add in the flour and place the dough hook on the mixer.
- Mix until all of the flour is incorporated and you have a smooth dough.
- Cover the bowl loosely with plastic wrap and allow it to rise at room temperature until it rises and collapses back a little (about 2 hours).
- The dough is ready to use now, or can be put in the fridge for five days. The dough is also easier to handle if it's cold.
- When ready to use, line a cookie sheet with a silicone mat or parchment paper.
- Dust the surface of the dough and cut off a 1 pound piece (or about the size of a grapefruit).
- Dust the dough with a little more flour and shape it into a ball.
- Divide the ball into thirds with a knife. Roll the balls into long, thin ropes of equal size. (If the dough doesn't want to stretch, give it five minutes to rest and try again).
- Braid the ropes together by starting in the center, braiding out until the end, then folding the very end under slightly. Then repeat down the other side until you have one long braid.
- Allow the bread to rise on the prepared cookie sheet for 1 hour and 40 minutes if your dough has been in the fridge, or 40 minutes if you're using fresh dough.
- Preheat the oven to 350 degrees.
- Brush the loaf with the egg wash.
- Bake for 25 minutes until golden brown, adjusting time for bigger or smaller loaves.