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Decadent Challah Bread
Decadent Challah Bread
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
140 minutes
Indulge in a decadent honey and olive oil braided challah, glazed to perfection and baked to a golden brown.
Ingredients:
  • 0.33333334326744 cup honey
  • 1.25 cups warm water
  • 2.25 teaspoons active dry yeast
  • 1.5 teaspoons salt
  • 0.66666668653488 cup olive oil
  • 2 eggs
  • 5 cups unbleached flour, plus more if needed
  • 0.25 cup milk
  • 2 tablespoons olive oil
  • 1 egg white
  • 1 tablespoon white sugar
Instructions:
  • In a large mixing bowl, combine the honey with water and mix until dissolved. Add the yeast and let it sit until a creamy layer forms on top, approximately 15 minutes. Stir in the salt, 2/3 cup of olive oil, and beaten eggs. Gradually incorporate the flour, adding 1 cup at a time, until the dough is slightly tacky but not overly wet.
  • Transfer the dough onto a floured surface and knead for 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, coat the surface with oil, and let it rise in a warm, draft-free place until doubled, about 90 minutes.
  • After punching down the dough, divide it into 2 equal-sized pieces. Then, cut the first piece into 4 equal parts and set the second piece aside under a cloth to keep it moist while you braid the first loaf.
  • Roll 4 pieces of dough into thin ropes the width of your thumb and 14 inches long, ensuring the tops and bottoms are thinner than the middle. Pinch the tops of the ropes together and fan them out so they don't touch.
  • For the "under-2, over-1 braid," start by moving the left-most rope under 2 ropes to its right, then back over the next one. Next, move the far right rope under the two ropes to its left, then back over the next one. Continue braiding the 4 strands together tightly, and pinch the ends. Repeat for the second loaf, then let both rise for 1 hour.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and line your baking sheets with parchment paper.
  • Prepare a shiny glaze by whisking milk, 2 tablespoons of olive oil, egg white, and sugar in a bowl. Coat the braided loaves with the glaze and bake them on the prepared baking sheets in the preheated oven until they turn light golden brown, approximately 30 minutes.

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