Sweet Challah Bread

Recipe adapted from Margaret Hathaway’s “For a Sweet New Year, The Spirit of Food”. Used with permission from Wipf and Stock Publishers.

Makes 2 large loaves.

In a large bowl, dissolve yeast, honey, and lukewarm water and let proof.

When it has turned creamy and begun to foam, after about 5 minutes, add the oil, saffron, salt, sugar, eggs, and whole wheat flour.

Using your hands, mix well until all the ingredients are incorporated.

Gradually add the all-purpose flour, mixing in 1/2 cup at a time.

Turn dough onto a floured surface and knead until you have a smooth, supple dough.

If using raisins, knead them in.

Clean out bowl and grease it, then return dough to the bowl. Cover with plastic wrap, and let rise in a warm place for 1 1/2 hours, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150F degrees then turned off. Punch down dough, cover and let rise again in a warm place for another hour.

Divide dough in half and cut each piece into thirds. Roll out the dough into long logs and braid. Tuck the top and bottom ends together making into oval, braided loaves.

Preheat the oven to 325 degrees F. Cover the loaves loosely with plastic wrap and let rise for another 45 minutes.

Uncover and brush with egg wash. For a shinier loaf, wait 5 minutes and brush with egg again before baking. Sprinkle poppy seeds or sesame seeds if using.

Bake for about 45-50 minutes, until the loaf is lightly browned and sounds hollow when its underside is rapped with a knuckle.

Note: To make fantastic white bread, substitute wheat flour with all-purpose.