Best Honey Challah Bread With Currants Recipes

CHALLAH I

Steps:

• In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the 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.
• Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes 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.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
• Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

HONEY CHALLAH

Steps:

• In a small bowl, dissolve yeast and sugar in 1 cup warm water. Separate two eggs; refrigerate two egg whites. Place remaining egg yolks and eggs in a large bowl. Add 2/3 cup honey, oil, salt, yeast mixture, 3 cups flour and remaining warm water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain and pat dry. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Divide one portion into six pieces. Roll each into a 16-in. rope. Place ropes parallel on a greased baking sheet; pinch ropes together at the top. , To braid, take the rope on the right and carry it over the two ropes beside it, then slip it under the middle rope and carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now on the far left side. Repeat these steps until you reach the end. As the braid moves to the left, you can pick up the loaf and re-center it on your work surface as needed. Pinch ends to seal and tuck under. For a fuller loaf, using your hands, push the ends of the loaf closer together. Repeat process with remaining dough. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 350°. In a small bowl, whisk remaining egg whites and honey with water; brush over loaves. Sprinkle with sesame seeds. Bake 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to a wire rack to cool.

CHALLAH CROWNS

Steps:

• Whisk the flour, sugar, and yeast together in a large bowl and make a well in the center.
• Whisk the water and honey with 1 whole egg, all the yolks, olive oil, and salt in a small bowl and pour into the well. Stir the wet ingredients into the dry ingredients with a wooden spoon to make a soft, shaggy, moist dough. Turn the dough out on a lightly floured surface and knead by hand, adding up to 3/4 cup more flour as needed, until the dough is soft and supple, about 8 minutes. Shape the dough into a ball.
• Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover bowl with a clean kitchen towel and set aside until dough doubles in size, about 1 hour. Turn dough onto a lightly floured surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover and set aside until doubled in size, about 1 hour.
• Line 2 baking sheet pans with parchment paper. Divide the dough in half. Lightly dust hands with flour and roll each portion of dough into a 30-inch-long log. (If dough resists, then cover and let rest for 5 or 10 minutes before shaping). Spiral each length of dough around itself to form a coiled round loaf on the prepared pans. Lightly stretch the end of the coil and moisten it with water; gently press the end into the side of the round to seal the coil into a loaf. Press down on the loaves gently, cover with a kitchen towel and set aside until doubled, about 1 hour.
• Position a rack in the center of the oven and preheat to 450 degrees F. Beat the remaining egg with a tablespoon of water and brush loaves evenly with it; sprinkle with poppy seeds if desired. Put the loaves in the oven and immediately turn the oven down to 400 degrees, and bake until golden brown and an instant-read thermometer inserted into the center of the crown registers 190 degrees F, about 30 to 35 minutes.