This is my “go to” recipe for Challah. The original can be found on allrecipes.com (Michell Jenny’s Challah). Here is my slightly tweaked version:
7/8 cup water
1/2 tablespoon salt
1/4 cup honey
1/4 cup butter, melted (I use ‘Earth Balance’ instead of butter)
2 cups all-purpose flour
2 cups whole wheat bread flour
2 teaspoons active dry yeast
egg for egg wash
- Place water, salt, honey, eggs, melted butter or margarine, flour, and yeast in order given into a large bowl.
- Mix well then knead until dough is soft and flexible.
- Place in lightly oiled bowl and cover. Allow to rise until double.
- Punch down. Divide dough into three equal pieces. Braid the pieces, and tuck the ends under. I usually put a side a third of the dough and then divide each of the two parts into 3 to create a larger and a smaller braid. I place the smaller braid on top of the larger braid to creat a higher loaf.
- Place on a greased baking tray. Allow to rise until doubled in size.
- Brush with egg wash.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Bread is done when the crust is golden brown and it sound hollow when tapped on the bottom.