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Challah with honey and butter Recipe

Jewish · Bread · 60 min total

A soft, slightly sweet braided bread enriched with honey and butter, perfect for Shabbat or any special occasion.

Ingredients

• 1/2 cup warm water (110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/3 cup honey
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon salt
• 3 1/2 to 4 cups all-purpose flour
• 1 egg yolk beaten with 1 tablespoon water (for glaze)
• 1 tablespoon poppy seeds or sesame seeds (optional)

Instructions

1. In a large bowl, combine warm water, yeast, and a pinch of sugar. Let stand 5-10 minutes until foamy.
2. Add honey, melted butter, eggs, and salt; mix well.
3. Gradually add flour, 1 cup at a time, mixing until a soft dough forms. Turn onto a floured surface and knead 8-10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
5. Punch down dough. Divide into 3 equal pieces. Roll each into a 12-inch rope. Braid the ropes together and pinch ends to seal.
6. Place braided loaf on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise again until doubled, about 45 minutes.
7. Preheat oven to 375°F. Brush loaf with egg wash and sprinkle with seeds if desired.
8. Bake 25-30 minutes until golden brown and loaf sounds hollow when tapped. Cool on a wire rack.

Tips

• For a richer flavor, substitute some honey with brown sugar.
• Store leftover challah in an airtight container at room temperature for up to 3 days.
• Challah freezes well; wrap tightly and freeze for up to 1 month.

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