Challah - Nearly got it!

With many thanks to my reader Debbie, who commented on one of my challah posts with her Challah recipe, I made challah last week that came out great, and was just as simple as anything I'd tried earlier. I tweaked her recipe just a bit and will tweak the recipe one more time and make it a bit sweeter (my personal preference), but it was just terrific! I shaped the dough into two huge challahs, and a gang of teenagers ate 1 3/4 of them Friday night in addition to Chicken Soup, Roast Beef, etc etc etc

Deb’s Challah

1 kilo bread flour

2 tablespoons dried yeast,

3/4 c. sugar

1 tablespoon salt

3 eggs

2 cups warm water

1/3 cup oil

1/4 cup honey

In mixer bowl, mix dry ingredients. Using dough hook, add eggs, water, oil and honey; blend well till smooth dough forms. Knead in mixer five minutes.

Turn dough into oiled bowl and turn over. Cover with clean dishcloth. Put in a warm spot in the kitchen and let rise four hours. Punch down, and let rise one hour. Punch down, shape into 2 large, 3 medium or 4 small challahs. Let rise one hour.

Preheat oven to 350 degrees. Brush challahs with egg wash, sprinkle with seeds.

Bake for 25-30 minutes till golden brown.