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Put about 4 cups of the flour into the stand mixer with the yeast, sugar and salt.
Mix 1¼ cup lukewarm water in another bowl along with the egg, egg yolks, honey and canola oil. Add this to the flour mixture and mix with the dough hook. Gradually add more flour in half cup intervals until a firm but sticky dough forms.
Place a saucepan full of water on the stove to boil.
Put the dough into a greased bowl turning so all sides are coated
Cover the bowl with a clean, damp kitchen towel. Place the bowl of dough on the middle rack of your oven. Take the saucepan full of boiling water and place it below the rack where your dough sits. Close the oven, but do not turn it on.. Let the dough rise for 1 hour, or until the dough doubles in size.
Take the dough bowl out and punch it down several times to remove air pockets. Place it back inside the oven and let it rise for 1 hour longer, or until the dough doubles in size.
Take the dough out of the oven. Flour a smooth surface like a cutting board. Punch the dough down into the bowl a few times, then turn the dough out onto the floured surface. Knead for a few minutes, adding flour as needed to keep the dough from feeling sticky. Braid the dough.
After you’ve braided your challah, place it on a cookie sheet lined with parchment paper
Let the braid rise 30 to 45 minutes longer. Mix egg wash and apply to the challah using a pastry brush. Put extra aside.
Heat oven to 350 degrees F. Set your timer to 20 minutes and put your challah in the oven.
After 20 minutes, take the challah out of the oven and coat the center of the braid with another thin layer of egg wash. Turn the tray around, so the opposite side is facing front, and put the tray back into the oven for the last 15 to 20 minutes..
Let challah cool on the baking sheet or a wire cooling rack before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1736g)|
|Recipe Makes: Servings|
|Calories from Fat: 3271 (73%)|
|Amt Per Serving||% DV|
|Total Fat 363.4g||485 %|
|Saturated Fat 122.1g||611 %|
|Monounsaturated Fat 165.5g|
|Polyunsanturated Fat 60.7g|
|Cholesterol 15527.2mg||4778 %|
|Sodium 1908.8mg||66 %|
|Potassium 1773.3mg||47 %|
|Total Carbohydrate 96.5g||28 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 93.5g|
|Protein 212.1g||303 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4483
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