Challah Bread / Pareve

Challah Bread

Kosher // Pareve

Ingredients

1 packet of dry active yeast (.25 oz)
1 cup of hot water
2 tbl. spoons of honey
1 tsp. of salt
3 eggs
4 cups of flour + 1 to 2 more for kneading
2 tbl. spoons of melted margarine.

Directions

1) In a large bowl stir yeast in to hot water, let stand 10 to 15 minutes to become frothy. 

2) I take this time to lightly oil a different mixing bowl, and then set it to the side.

3) Stir in 2 tablespoons honey, 1 tsp. salt, & 3 beaten eggs until dissolved.

4) Mix in flour, 1 cup at a time, until dough is formed.

5) Empty contents of bowl on to a lightly floured area (I use a large cutting board for easier clean up) and sprinkle dough with flour. Knead until smooth & elastic, about 5 to 10 minutes.

6) Form dough in to compact round shape & place in to oiled bowl, turn dough over multiple times to oil the dough.

7) Dampen clean kitchen towel and warm slightly in microwave (I place the towel on a clean plate and warm for 1 minute).

8) Cover bowl with dough in it with damp, warm towel and place in microwave. Do NOT turn microwave on.

9) Let sit, covered & in the microwave, for roughly 45 minutes to 1 hour, or until dough has rose and doubled in size.

10) Preheat oven to 350 degrees F (175 degrees C).

11) Punch down the dough, and cut it into 3 equal-sized pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. After braiding the loaf, pinch the ends together and fold them underneath for a neat look.

12) Place the braided loaf on a baking sheet and pour melted butter over dough.

13) Bake the challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes.

14) Cool on a wire rack before slicing.