Red Meat Allergy Friendly Classic Challah
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Learn more →Ingredients
12 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- ½ cup warm water (105–110°f / 40–43°c)
- 4 cups all-purpose flour, plus more for dusting
- 1 ½ tsp kosher salt
- 3 large eggs, divided
- ¼ cup honey
- ⅓ cup neutral oil (such as vegetable oil or canola oil)
For the egg wash
- 1 tbsp water
- 1 tbsp sesame seeds or poppy seeds (optional)
Instructions
- 1
In a small bowl, combine the yeast, 1 tsp sugar, and warm water. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
- 2
In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Add 2 of the eggs, the honey, and the oil, then pour in the activated yeast mixture. Mix on low speed until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 7–9 minutes, until the dough is smooth, supple, and pulls cleanly away from the sides of the bowl. The dough should be slightly tacky but not sticky — if it clings to your hands, add flour 1 tbsp at a time.
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