A modern twist on traditional challah, this Golden Honey Challah recipe incorporates honey for added sweetness and a golden crust, making it perfect for festive gatherings and family dinners.
Challah is a traditional Jewish bread enjoyed during Sabbath and holidays, celebrated for its rich history and cultural significance. This variation adds honey for a sweeter, golden finish.
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)
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.
Store the challah in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days.
To reheat, wrap the challah in foil and warm in a 350°F oven for about 10 minutes.
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