Golden Honey Challah

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 8
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Golden Honey Challah is a delightful twist on the classic bread, with a touch of honey that adds warmth and sweetness to each bite. Perfect for special occasions or a cozy weekend baking project, this challah will fill your home with the comforting aroma of fresh bread.

Ingredients for Golden Honey Challah

Let's dive into the ingredients that make this challah special. First, the flour forms the base, giving our bread its structure. We use honey not only to sweeten but also to provide a beautiful golden hue and keep the bread moist. Vegetable oil adds richness and helps create a tender crumb.

The yeast is the magic ingredient that makes the dough rise, while warm water activates it. Eggs contribute to the challah’s richness and color. Lastly, a pinch of salt balances the sweetness and enhances the overall flavor.

Tips & Tricks

  • Proof your yeast: If your yeast doesn’t froth, it might be expired. Start over with fresh yeast to ensure your bread rises.
  • Use a thermometer: Water should be warm but not hot (around 110°F) to activate yeast without killing it.
  • Braiding: If you find the braid intimidating, practice with ropes of play dough before tackling your bread dough.

Serving Suggestions

This challah is versatile. Serve it as a centerpiece with your favorite dips or spreads, such as hummus or olive tapenade. It also makes fantastic French toast or can be used for sandwiches with a variety of fillings, from savory to sweet.

Frequently Asked Questions

Can I use whole wheat flour instead?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
Can I make this dough ahead of time?
Yes, prepare the dough and let it rise in the refrigerator overnight. Just remember it might take a bit longer to rise.

Golden Honey Challah Recipe Walkthrough

Begin by dissolving the yeast in a cup of warm water in a large bowl. Let it sit for about five minutes. You’ll know it’s ready when it looks frothy. Next, stir in the honey, oil, and a teaspoon of salt. Crack in the two eggs and mix until everything is well combined.

Now, gradually add the flour, one cup at a time. Stir with a sturdy spoon or spatula until a dough begins to form. Once it starts to pull away from the sides of the bowl, it's time to get your hands involved. Turn the dough onto a floured surface and knead for about ten minutes. You’re aiming for a smooth and elastic dough.

Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place. This will take about an hour, and the dough should double in size. Once risen, punch down the dough to release the air and divide it into three equal parts.

Roll each part into a log, then braid them together to form a loaf. Place your beautifully braided challah on a baking sheet lined with parchment paper and let it rise again for around 30 minutes.

While the dough is having its second rise, preheat your oven to 375°F (190°C). Before baking, brush the loaf with a beaten egg to give it a lovely glossy finish. Bake for 25 to 30 minutes. You’ll know it’s done when it’s golden brown and sounds hollow when tapped on the bottom. Let it cool on a wire rack before slicing into it.

Why You'll Love This Recipe

  • Sweetened naturally with honey for a rich, golden flavor.
  • Soft and fluffy texture that's perfect for sandwiches or on its own.
  • Impressive braided appearance that wows at gatherings.

Ingredients

4 cups all-purpose flour
1/2 cup honey
1/4 cup vegetable oil
1 tablespoon active dry yeast
1 cup warm water
2 large eggs
1 teaspoon salt
1 egg (for egg wash)

Step-by-step Instructions

1. In a large bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. Mix in the honey, oil, and salt, followed by the two eggs.
3. Gradually add the flour, one cup at a time, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until it has doubled in size.
6. Punch down the dough and divide it into three equal parts.
7. Roll each part into a log and braid them together to form a loaf.
8. Place the braided loaf on a baking sheet lined with parchment paper and let it rise again for 30 minutes.
9. Preheat the oven to 375°F (190°C).
10. Brush the loaf with the beaten egg for a glossy finish.
11. Bake for 25-30 minutes or until the challah is golden brown and sounds hollow when tapped on the bottom.
12. Cool on a wire rack before slicing and serving.

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