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Danielle’s Favorite Challah Recipe

Makes two LARGE loaves, or four smaller ones


2 packages of yeast (1 package=2 1/2 tsps)
2 cups warm water
1/2 cup plus 1 tsp honey, divided
3 eggs, lightly beaten
1 1/4 cups vegetable oil (like canola)
1 1/2 cups whole wheat flour
4 tsps salt
2-3 tsps minced fresh rosemary, dill, or some other herb (this is optional)
1-8 cups unbleached white flour
poppy or sesame seeds

1. combine yeast, warm water, 1 tsp honey; let stand 5-10 minutes until yeast is frothy

2. reserve a couple of TBS of beaten egg for glaze

3. Pour eggs into bowl, add oil and ½ cup honey, blend well

4. Add yeast mixture, stir

5. Add whole wheat flour a ½ cup at a time, blend in salt and herb if using

6. Add white flour gradually until dough is sticky, stirring as you go

7. Turn the dough out on floured surface and knead until smooth and elastic, incorporating the rest of the flour as needed

8. Place dough in oiled bowl, cover with damp cloth and let rise in a warm place, 1-1 ½ hrs

9. Punch down dough, divide in half (or fours) and braid by dividing each section into 3 parts, making long snakes of dough and braiding them

10. Place loaves on a greased baking sheet

11. Cover with a damp towel and let rise 40 minutes

12. Brush with reserved egg and sprinkle with seeds

13. Bake for 1 hour in a preheated 350 degree oven