Challah dough is enriched with eggs, oil, and yeast, with a little sugar for a hint of sweetness. We use honey in our challah dough to achieve slightly more complex flavor than you’d get with table sugar. The process is so easy and straightforward, you can turn out a from-scratch loaf in a short afternoon.
Write a review
- 1¾ cups warm water (105° to 110°)
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon (14 grams) active dry yeast
- ½ cup (100 grams) olive oil
- 5 large eggs
- ½ cup (144 grams) honey
- 2 tablespoons (36 grams) kosher salt
- 7½ to 8 cups (1,050 to 1,120 grams) all-purpose flour
- In the bowl of a stand mixer fitted with the dough hook attachment, combine 1¾ cups warm water, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. With mixer on low speed, gradually beat in oil. Add eggs, one at a time, beating well after each addition. Beat in honey and salt. Gradually add flour, ½ cup (70 grams) at a time, until dough begins to pull away from sides of bowl. Increase mixer speed to medium-high, and knead for 3 to 5 minutes.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°) until doubled in size, 1 to 1½ hours.
Bake from Scratch https://www.bakefromscratch.com/
Where is the recipe? I see ingredients for the topping but not for the bread itself.
Hi Bonnie, thanks for reaching out! We have updated the recipe with the correct information for Challah Dough. Happy baking!
Where is rest of recipe??
Where is the rest of the recipe?
Thank you for reaching out! This is just the recipe for the Challah Dough. Here is the recipe for the Challah Braids: https://www.bakefromscratch.com/challah-braid/