May’s Daring Bakers’ Challenge was pretty twisted – Ruth from The Crafts of Mommyhood challenged us to make challah!  Using recipes from all over, and tips from “A Taste of Challah,” by Tamar Ansh, she encouraged us to bake beautifully braided breads.

Challah (Honey White)

(from Tammy’s Recipes) Servings: 2 loaves

Ingredients

1 ½ cups warm water separated

1 Tbsp sugar

2 Tbsp dry active yeast

½ cup honey

1 Tbsp oil (light colored vegetable oil, or olive oil if you prefer)

4 large eggs

1 ½ tsp salt

5 cups all-purpose (plain) flour, plus more as needed (up to 8 or 9 cups total)

1 egg beaten with 1 tsp. water

Directions:

1. In mixer bowl/large mixing bowl combine ½ cup warm water, 1 Tbsp. sugar and 2 Tbsp. yeast.  Allow to proof approximately 5 minutes until foamy.

2. To the yeast mixture add the remaining water, honey, oil, eggs, salt and 5 cups of flour. Knead (by hand or with your mixer’s dough hook) until smooth, adding flour as needed.  Knead for approximately 10 minutes.

3. Transfer dough to a clean, oiled bowl, turn to coat or add a bit more oil on top.  Cover bowl with a kitchen/tea towel.  Leave to rise in a warm place until doubled, about 1 ½ hours.

4. Punch down the dough, divide it into two sections.  Use one half to make each loaf (shaped or braided as desired).

5. Place loaves on parchment lined or greased baking sheets, cover with a towel, allow to rise 30 minutes.

6. Preheat oven to 325 degrees.

7. Brush tops loaves with egg wash.  (Sprinkle with seeds or toppings here if wanted.)

8. Bake loaves 30-40 minutes until done.

9. Cool on wire racks.