Challah

Recipe submitted by: Anonymous

Ingredients:

• 1 1/4 cups warm water (110 degrees F/45 degrees C)

• 1/2 tablespoon active dry yeast

• 1/4 cup honey

• 2 tablespoons vegetable oil

• 1 1/2 eggs 1/2 tablespoon salt

• 4 cups unbleached all-purpose flour

Procedure:

1. Put yeast into warm water, then beat in the honey, oil, 2 eggs, and salt. Add flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk

2. Pour dough onto a floured board. Knead for five minutes or so, adding flour as needed to keep from getting sticky. Divide into thirds and roll into a long log about 1 1/2 inches in diameter. Pinch the ends of the three logs together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.

3. Preheat oven to 375 degrees F (190 degrees C).

4. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.

5. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Let rest before cutting

Recipe from:

https://www.allrecipes.com/recipe/6760/challah-i/

Their personal connection:

I grew up Jewish, and always had challah. I was never religious, but at my Sunday school, I always looked forward to making it with my friends. I love baking and cooking, so making challah is a great way for me to connect to my culture.